Chocolate Angelettes

1/2 (7 oz.) pkg. semi-sweet chocolate pieces
1/2 cup butter
1/2 cup powdered sugar, sifted
3 Tbsp. evaporated milk
angel food cake, cut into 24 (1-inch) cubes
1/2 cup chopped pecans
1/2 cup shredded coconut

Melt chocolate and butter in a pan over hot water. Stir in powdered sugar and milk. Keep over hot, not boiling, water. Dip each cube of cake with fork into the chocolate mixture. Roll half of the cake cubes in chopped pecans and the remaining half in the shredded coconut. Place each rolled cake cube on wax paper.