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Preheat your oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly among the prepared cake pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coconut-Pecan Frosting:
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens and turns golden brown, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
Prepare the Chocolate Buttercream:
Decorate the top with additional coconut-pecan frosting if desired.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes + cooling | Servings: 12 servings
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