Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
• In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Carefully stir in the hot water. The batter will be thin.
• Pour batter evenly into the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the frosting. In a medium saucepan, combine butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Boil for 1 minute.
• Remove from heat and stir in vanilla extract. Stir in the shredded coconut and chopped pecans.
• Let the frosting cool slightly until it's thick enough to spread.
• Once the cakes are completely cool, frost the top and sides of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.