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1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add eggs, buttermilk, coffee, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Divide the batter evenly among the prepared cake pans.
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the frosting. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened, about 10-12 minutes.
8. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
9. Let the frosting cool to room temperature, stirring occasionally.
10. Once the cakes and frosting are cooled, spread a generous layer of frosting between each cake layer and over the top and sides of the cake.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 12 servings
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