Preheat oven to 180 degrees C. Grease and flour 3 (22cm) cake tins.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time then stir in the melted chocolate and vanilla.
Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
In a large glass or metal mixing bowl whisk egg whites until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Divide batter into prepared cake tins.
Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
Omg , this cake was amazing , really easy to bake and the taste well what can I say ..... Go and bake it to find out . I left out the pecans and the coconut and filled it with fresh cream and strawberries ... New family favorite .. - 09 Aug 2014