3 cups milk
1 teaspoon vanilla extract
1 1/2 cups vegetable oil
1 cup white sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped chocolate
2 cups buttermilk
1 cup white sugar
1 teaspoon vanilla extract
1 cup chopped almonds
1 1/2 cups flaked coconut
1 teaspoon pureed pineapple for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the milk, vanilla, vegetable oil, white sugar and eggs until smooth. Combine the flour, baking powder, baking soda and chopped chocolate. Beat these into the creamed mixture alternately with the buttermilk, which forms a soft ball. Fold the flour mixture into the creamed mixture until just blended; pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 20 minutes, then remove from pan. Cool completely in pan before cutting into squares. Garnish with chopped chocolate pieces and coconut.
To make the filling: In a large bowl, mix together the sugar, melted butter and condensed milk. Beat the eggs into the creamed mixture alternately with the flour mixture. Fold the flour mixture into the creamed mixture until it has a measure of consistency.
To make the frosting: In a medium bowl, cream together the white sugar, chopped chocolate and coconut until smooth. Beat in the butter or margarine and vanilla extract until smooth. Combine the evaporated milk, white sugar, chocolate, buttermilk, sugar and vanilla extract. Beat the whipped cream into the chilled mixture. Chill the frosting before frosting, or store it in an airtight container (such as a plastic bag).