Ingredients
All purpose flour (2c), baking soda (1tsp), buttermilk (1/2c), baking cocoa, unsweetened (1/4c), shortening (1/2c), margarine (1/2c), salt (1/2tsp), granulated sugar (2c), vanilla extract (1tsp), lightly beaten eggs (2).
For Icing:- Milk (6tbsp), unsweetened, baking cocoa (1/4c), margarine, room temperature (1/2c), chopped pecans (1c), flaked coconuts (2c), vanilla extract (1tsp), confectioner sugar (1pound about 3 ¾ cups unsifted).

Method of preparation:-
First heat the oven to 350 degrees F. Take a baking pan of 13*9*2 inch, grease and flour it. Take a large bowl, sieve flour, salt and sugar in it and keep it aside. Take a small saucepan, mix shortening, ½ cup of margarine, 1 cup of water and ¼ cup of cocoa in it. Keep it to boil and then pour it over the flour mixture. Mix baking soda, buttermilk, vanilla and eggs in it. Beat this mixture with hand mixer until it gets smooth. Then pour this mixture into the greased pan. Place the pan in oven and bake it for about 40 to 45 minutes at 350 degrees F. Meanwhile make icing, take a saucepan of medium size, mix milk, cocoa and margarine in it. Keep it to boil and then take off the pan from heat. Add vanilla and confectioner sugar in it and beat it with wooden spoon until the mixture becomes smooth. Add pecans and coconut in it. When the icing gets ready then spread it over the hot cake. Then keep the frosted coconut chocolate cake to cool in pan on a wire rack.