Instructions: 1. Melt chocolate in a double boiler over hot water. Meanwhile, cream margarine or butter with the sugar in a mixing bowl; blend in the 4 egg yolks and the melted chocolate.

2. Into a separate bowl, sift the flour, salt and baking soda. Add to chocolate mixture alternately with buttermilk. Stir in vanilla.

3. In a clean bowl, beat egg whites until stiff and fold into cake batter. Pour batter into three greased 8-inch cake pans. Bake at 350 degrees 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool a few minutes in pans, then turn out on wire rack and cool completely.

4. To make filling and topping (i.e. frosting): Mix cream, butter, egg yolks and sugar in a saucepan over low heat, or in a double boiler. Cook until mixture begins to thicken, about 12 minutes. Remove from heat. Add pecans and coconut. Let cool (beating occasionally), then spread on cooled cake, stacking each layer as you frost it, then frosting top and sides.

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