Instructions:
1. Preheat your 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, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.
7. While the cakes are cooling, prepare the coconut-pecan frosting. In a saucepan, combine the evaporated milk, sugar, butter, beaten egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden brown color (about 12 to 15 minutes).
8. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool and thicken for about 30 minutes.
9. Once the cakes and frosting are completely cooled, spread a generous amount of the coconut-pecan frosting between the cake layers and on top of the cake.
10. Serve and enjoy!
Note: This recipe yields a three-layered cake. If you prefer a smaller cake, you can halve the recipe and use two 9-inch round cake pans instead. Also, feel free to adjust the amount of frosting according to your preference.
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