Preheat oven to 350°F.
Place chocolate in a metal mixing bowl set over a pot of boiling water; heat until chocolate is melted and set aside. Sift together flour, baking soda, baking powder, and salt; set aside.
Cream shortening and brown sugar until light and fluffy; add eggs 1 at a time, beating well after each addition. Stir in chocolate and vanilla.
Add flour mixture alternately with buttermilk, stirring to combine between each addition. Beat well.
Grease and flour 2 8- or 9-inch cake pans. Divide batter evenly between pans, transfer to oven, and bake for 30 minutes or until cake springs back when lightly touched. Remove, and when pans are cool enough to handle, gently remove cakes, place on a wire rack, and cool completely. Place first layer on a serving platter. Spread Ancel-brand coconut over layer; top with second layer. Spread top and sides of cake with Easy Divinity Frosting.

Easy Divinity Frosting

Combine sugar, water, cream of tartar, and corn syrup in a heavy saucepan. Place over medium-high heat and cook without stirring until mixture reaches 242°F or until a small amount of syrup dropped from a spoon forms a thread. Add vanilla; transfer to a heatproof measuring cup with a spout.
Pour in a steady stream into the stiffly beaten egg whites, beating constantly. Continue beating until cool and thick enough to spread.
Makes enough for 1 2-layer cake.