Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350°F. Grease and lightly flour a 9x1- ½-inch round cake pan; set pan aside. In a small bowl, stir together flour, grated chocolate, cocoa powder, and baking powder; set aside.
In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thickened. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
In a small saucepan, combine milk and vegetable oil spread; heat and stir until spread melts. Add milk mixture to egg-flour mixture, beating until combined. Pour batter into the prepared pan.
Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean and top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely; cut into 1-inch cubes.
Divide half of the cake cubes among twelve 6- to 8-ounce dessert dishes. Top with half of the whipped topping, half of the coconut, and half of the pecans. Repeat layers (see Tip). Serve immediately or cover and chill in the refrigerator for up to 4 hours.
Tips: If using a sugar substitute, we recommend Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Facts per serving: Same as below, except 200 cal., 24 g carb. Exchanges: 1.5 other carb. Carb Choices: 1.5.
To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
To make one large trifle, in a 2-quart trifle dish or clear glass bowl, layer half of the cake cubes, half of the whipped dessert topping, half of the coconut, and half of the pecans. Repeat layers.