## Instructions
**Cake Layers:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Carefully stir in the boiling water until the batter is smooth. It will be thin.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
**Coconut-Pecan Filling:**
1. In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolks.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Do not boil.
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Let the filling cool completely to room temperature before assembling the cake. The filling will thicken as it cools.
**Chocolate Frosting:**
1. In a large bowl, using an electric mixer, beat the softened butter until light and fluffy.
2. Gradually add the sifted powdered sugar, alternating with the cocoa powder, until smooth.
3. Beat in the milk or cream, vanilla extract, and salt until the frosting is light and fluffy. Add more powdered sugar if needed for desired consistency.
**Assembly:**
1. Place one cooled cake layer on a serving plate or cake stand.
2. Spread about two-thirds of the coconut-pecan filling evenly over the first cake layer, leaving a small border around the edge.
3. Place the second cake layer on top.
4. Spread the remaining coconut-pecan filling over the top of the second cake layer, again leaving a small border.
5. Frost the sides of the cake with the chocolate frosting. You can leave the top of the cake exposed to show the coconut-pecan filling, or you can frost the entire cake if preferred.
6. Chill the cake for at least an hour before serving to allow the filling and frosting to set.
### Short Tips
* For an extra moist cake, don’t overmix the batter. Mix until just combined.
* Make sure your eggs and buttermilk are at room temperature for a smoother batter.
* The coconut-pecan filling will be loose when hot, but it will thicken considerably as it cools, so be patient!
* If your frosting is too thick, add a little more milk a teaspoon at a time. If it’s too thin, add more sifted powdered sugar.
* To get perfectly flat cake layers, you can level them with a serrated knife after they’ve cooled.
* This cake tastes even better the next day as the flavors meld together.
