2/3 cup all-purpose flour
1/2 cup white sugar
1 1/2 cups butter, softened
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup flaked coconut
1 cup warm water (110 degrees F/45 degrees C)
Preheat oven to 225 degrees F (105 degrees C) and grease an 8x8 inch baking dish.
In a medium bowl, stir together the flour, sugar, and butter until smooth. Gently stir in vanilla and 2 cups of chocolate chips. Pour the mixture evenly over the top of the chocolate layer. Cover the entire baking dish with pastry, and frost the top of the cake.
Melt the remaining 1/2 cup of butter in a small saucepan over medium heat. Whisk in vanilla and chocolate chips. Cook, stirring constantly, until smooth and creamy. Remove from heat, and stir in coconut. Pour water over cake, and carefully pour into the cake.
Take a small handful of the wafer-thin layers, and frost the inside and outside of the cake. Let coffee and sun dry before serving.