1. Preheat oven to 350°F. Grease three 9-inch round cake pans and line bottoms with parchment paper.

2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

3. In a separate bowl, beat eggs, then mix in buttermilk, oil, and vanilla.

4. Combine wet and dry ingredients, stirring in boiling water last. Batter will be thin.

5. Divide batter evenly into the pans and bake for 25–30 minutes or until a toothpick comes out clean.

6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

7. In a medium saucepan over medium heat, stir together evaporated milk, brown sugar, and butter until thickened and golden, about 10–12 minutes.

8. Remove from heat, stir in vanilla, pecans, and coconut. Let the frosting cool to room temperature.

9. Place one cake layer on a plate and top with a third of the frosting. Repeat with remaining layers.

10. Serve at room temperature. Store leftovers in the fridge up to 5 days or freeze slices up to 3 months.