Preheat your oven to 375°F (190°C) and grease two 9-inch round cake pans.

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, combine the eggs, buttermilk, vegetable oil, and vanilla.

Gradually add the wet ingredients to the dry mixture while stirring, then carefully mix in the boiling water.

Divide the batter between the prepared pans and bake for 25–35 minutes; allow cooling completely before frosting.

In a medium saucepan over medium heat, combine granulated sugar, light brown sugar, butter, egg yolks, and evaporated milk. Stir until thickened.

Remove from heat and mix in the vanilla extract, chopped pecans, and shredded coconut. Cool to room temperature.

In a small saucepan, melt the butter over low heat and whisk in cocoa powder until smooth.

Combine powdered sugar and evaporated milk in a mixing bowl and gradually add the cocoa mixture, stirring until smooth.

Once cooled, remove cake layers from pans, and spread chocolate frosting on the first layer followed by coconut frosting. Repeat for the next layer.

Frost the top and sides of the cake generously with the remaining chocolate frosting and garnish with coconut and pecans.

Let the cake sit for about 30 minutes to set. Refrigerate for an hour before slicing.