1-Preheat your oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper to prevent sticking.

2-In a large bowl, stir together 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until well mixed.

3-In a separate bowl, combine 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable or canola oil, and 2 teaspoons vanilla; mix well to blend the wet ingredients.

4-Add the wet mixture to the dry ingredients and stir until combined. Then, mix in 1 cup boiling water the batter will be thin, but that’s okay for a light, airy cake.

5-Pour the batter evenly into the prepared pans and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.

6-While the cake bakes, prepare the coconut frosting by combining 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, and 3/4 cup evaporated milk in a saucepan. Stir constantly over medium heat until it reaches a low boil and thickens, then remove from heat and stir in 1 tablespoon vanilla, 1 cup chopped pecans, and 1 cup shredded coconut. Let it cool completely.

7-For the chocolate frosting, melt 1/2 cup butter and stir in 2/3 cup cocoa powder. Alternately add 3 cups powdered sugar and 1/3 cup milk, beating until it’s easy to spread. Adjust with more milk or sugar as needed, then stir in 1 teaspoon vanilla.

8-Once the cakes are cool, place one layer on a serving plate. Spread a thin layer of chocolate frosting, then add half the coconut frosting, leaving about half an inch from the edges. Top with the second layer, smooth chocolate frosting over the entire cake, and finish with the remaining coconut frosting.