2 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
2 large eggs
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup boiling water
1 cup evaporated milk
3 egg yolks
1 cup sugar
1/2 cup butter
1/2 tsp vanilla extract
1 1/2 cups sweetened flaked coconut
1 cup chopped pecans
Preheat oven to 350°. Spray two 9″ round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.
Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.
Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.
Divide batter between two pans. Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean.
Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.
Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.
Coconut Pecan Frosting
Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.
Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Cool completely before frosting cake.