1/2 cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 cups buttermilk
1 tablespoon vegetable oil
1/4 teaspoon cream of tartar
1 cup butter, melted
3 tablespoons milk
15 squares dark chocolate, chopped
1 1/2 cups flaked coconut
4 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, sift flour, baking powder, buttermilk, vegetable oil, cream of tartar, butter and milk. Mix well to mix.
Spread mixture evenly into a 9x13 inch baking pan. Sprinkle half of chocolate over chocolate. Pour the rest over chocolate, then sprinkle coconut on top. Pour remaining chocolate over coconut and sprinkle over chocolate. Line bottom of baking pan with plastic wrap or parchment paper; arrange pieces on top. Place pastry on waxed paper. Place chocolate on broiler rack in pan, putting sides down to form paste. Place white chocolate surface in pan.
Bake 30 minutes in the preheated oven; cool completely. Repeat with remaining chocolate. Crack vanilla on top of chocolate mixture and drizzle with 1/4 cup sugar. Serve cake in peach plastic wrap or waxed paper.
While the remaining chocolate layer is still warm, whip cream with milk until stiff peaks form. Spread mixture over chocolate layer. Garnish with remaining chocolate. Refrigerate several hours or overnight before slicing.