Instructions:
For the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
In a large mixing bowl, beat together the sugar, eggs, and vanilla until well combined.
Add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Slowly add the vegetable oil and mix well.
Gradually add the hot water to the batter and mix until smooth. The batter will be thin, but that’s okay.
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the Coconut Pecan Frosting:
In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat.
Stir continuously until the mixture thickens, about 12-15 minutes.
Remove the saucepan from the heat and add the vanilla, shredded coconut, and chopped pecans. Mix well and let the frosting cool to room temperature.
For the Chocolate Frosting:
In a medium saucepan, melt the butter over low heat.
Stir in the cocoa powder and remove from heat.
Add the powdered sugar, milk, and vanilla. Mix until the frosting is smooth.
To Assemble:
Place one cake layer on a serving plate.
Spread a generous layer of the coconut pecan frosting on top of the first cake layer.
Add the second cake layer on top and cover it with more coconut pecan frosting.
Finally, place the third cake layer and frost the top and sides of the entire cake with the chocolate frosting.
You can decorate the cake with additional chopped pecans or chocolate shavings if desired.
