2 cups all purpose flour ▢2 cups sugar ▢¾ cup cocoa powder ▢2 teaspoons baking powder ▢1½ teaspoons baking soda ▢1 teaspoon salt ▢1 cup milk ▢2 large eggs ▢2 teaspoons vanilla extract ▢½ cup vegetable oil ▢1 cup boiling water Frosting ▢1 cup evaporated milk ▢3 egg yolks ▢1 cup sugar ▢½ cup butter ▢½ teaspoon pure vanilla extract ▢1½ cups sweetened flaked coconut ▢1 cup chopped pecans
STEP-1
Preheat the oven to 350°F. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.
STEP-2
Whisk 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.
STEP-3
Divide batter between two pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.
STEP-4
Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.
STEP-5
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. Refrigerate for at least 30 minutes before adding to cake.