Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ¾ cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Frosting (optional but recommended):

• ½ cup butter
• ⅔ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ⅓ cup milk
• 1 teaspoon vanilla extract

Instructions

Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans.
2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
4. Stir in boiling water (batter will be thin).
5. Pour evenly into pans and bake 25–30 minutes.
6. Cool completely before assembling.

Coconut-Pecan Filling:

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool to room temperature.

Chocolate Frosting:

1. Cream butter, then mix in cocoa powder.
2. Add powdered sugar and milk alternately, beating until smooth.
3. Stir in vanilla.

Assemble the Cake:

1. Place first cake layer on a plate and spread coconut-pecan filling.
2. Add second layer and repeat.
3. Add third layer and spread filling on top.
4. Frost sides with chocolate frosting if desired.