Grease and flour bottom of two 23cm round cake tins. Preheat oven to 190 degrees C.
Melt 1/3 cup chocolate chips. Combine melted butter with coconut, pecans and 2/3 cup chocolate chips; set aside.
Cream butter in a large mixing bowl. Gradually add 1 1/2 cups sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla essence.
Combine the flour, bicarb soda and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture.
Bake for 30 to 40 minutes or until cake springs back when touched lightly in centre. Cool cake on wire racks.
Beat cream with 2 tablespoons of sugar until stiff. Fill and spread cooled cake with whipped cream. Refrigerate after icing.