Lightly grease a 1 pound loaf pan preferably a long, thin pan about 3X10 inches.
Cream together the butter and sugar in a bowl until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sift together the flour and cocoa.
Fold into the mixture.
Pour the mixture into the prepared pan and level the top.
Bake in a preheated oven at 350 degree F for 40 minutes, or until springy to the touch.
Cool the cake for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
Place the chocolate, milk and butter in a double boiler.
Stir until the chocolate has melted.
Add the confectioners sugar and beat until smooth.
Cool until the frosting is thick enough to spread, then spread it all over the cake.
Sprinkle with the shredded coconut and allow the frosting to set.
Cut a V-shape wedge from the top of the cake and set aside.
Put the cream in a pastry bag fitted with a plain or star tip.
Pipe the cream down the center of the V-shaped gap and replace the wedge of cake on top of the cream.
Pipe another line of cream along either side of the wedge of cake.
Serve.
Pleasebe judicious and courteous in selecting your words.
i like this cake yuuuuuuuuummmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
funtastic...........
