Chocolate Velvet Cake with Crunchy Coconut Topping (using mayonnaise)

2 1/2 cups unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
1 2/3 cups sugar
3 eggs
1 tsp. vanilla
1 cup mayonnaise
4 squares unsweetened chocolate, melted
1 1/3 cups water
Crunchy Coconut Topping (recipe follows)

Grease and flour 13 x 9 inch baking pan.

In bowl stir first 3 ingredients; set aside.

In large bowl with mixer at high speed beat next 3 ingredients for 3 minutes or until fluffy. Reduce speed to low; beat in mayonnaise and chocolate. Add flour mixture in 4 additions alternately with water, beating just until blended after each addition. Pour in pan.

Bake in 350 degree oven for 45 minutes or until tester comes out clean.

CRUNCHY COCONUT TOPPING
3/4 cup firmly packed brown sugar
1/4 cup margarine
3 tbsp. milk
1 1/3 cups flaked coconut
1/2 cup chopped walnuts

Stir topping ingredients together in a saucepan and boil for 1 minute. Spread on cake.

Broil 6 inches from heat, 3 minutes or until golden brown. Cool.