Instructions: 1. Melt together chocolate, half the brown sugar, half the milk and the vanilla. Remove from heat and stir in egg yolk. Allow to cool.

2. Separate the eggs. Cream the butter with remaining half of brown sugar, add egg yolks, sift flour with salt and add alternately with the milk. Add bicarb soda dissolved in boiling water, then the cooled chocolate mixture. Gently fold in the stiffly beaten egg whites.

3. Pour batter into prepared sandwich tins and bake 350 F for 30 minutes.

When done, turn out onto a cooling rack and allow to cool.

Icing:
Bring sugar, water, and cream of tartar to the boil. Cook until mixture threads when dropped into cold water. Stiffly beat the egg whites, then slowly pour hot mixture over while beating until thick. Fold in vanilla and marshmallows;. Split sponge in half, fill with some of mixture and spread remainder over cake. Sprinkle top with toasted coconut.

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