Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

Add sugar, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer until well combined.

Gradually add boiling water to the batter, mixing until combined.

Pour batter into prepared cake pans and 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.

In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-15 minutes).

Remove from heat and stir in vanilla extract, coconut, and pecans.

Let the frosting cool completely before frosting the cake.

Place one cake layer on a serving plate and spread with frosting. Top with the second cake layer and frost the top and sides.