1-First, mix the dry ingredients in one bowl: that’s 2 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. In another bowl, combine 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable or canola oil, and 2 teaspoons vanilla extract, then blend it all together.

2-Next, add the wet mixture to the dry one and stir in 1 cup boiling water to create the batter don’t worry if it’s a bit thin, that’s normal. Pour the batter into two greased 8- or 9-inch round pans and bake at 375°F (190°C) for 25 to 35 minutes. Check if it’s done by inserting a toothpick; if it comes out clean, you’re good to go.

3-While the cake cools, make the coconut frosting by combining 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, and 3/4 cup evaporated milk in a saucepan. Cook over medium heat until it thickens, then remove from heat and stir in 1 tablespoon vanilla extract, 1 cup chopped pecans, and 1 cup sweetened shredded coconut. For the chocolate frosting, melt 1/2 cup butter, mix in 2/3 cup unsweetened cocoa powder, add 3 cups powdered sugar and 1/3 cup milk gradually until spreadable, and finish with 1 teaspoon vanilla extract.

4-To put it all together, place one cake layer on a plate, spread with chocolate frosting and half the coconut frosting. Add the second layer, cover with more chocolate frosting, and top with the remaining coconut frosting. The whole process takes about 30 minutes to prepare and bakes for 25 to 35 minutes, so plan for around 1 hour and 15 minutes total. For another twist on frosting, you might enjoy our peanut butter frosting recipe that’s perfect for experimenting.