Preheat your oven to 375Ā°F (190Ā°C). Grease two 8-inch or 9-inch round baking pans with butter or cooking spray.
In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until combined, and then slowly add the boiling water. The batter will be thin, but thatās okay ā itās supposed to be! Mix until smooth.
Pour the batter evenly into the prepared pans and bake for 30ā35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
2ļøā£ Make the Coconut and Pecan Frosting:
In a saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Set aside to cool.
3ļøā£ Make the Chocolate Frosting:
In a saucepan, melt butter over medium heat. Stir in cocoa powder and cook for 1ā2 minutes, stirring constantly.
Add powdered sugar and evaporated milk to the cocoa mixture, and beat until smooth. Stir in vanilla extract.
Let the frosting cool slightly before spreading it on the cake.
