Step 1

Heat oven to Grease 2 9-inch cake pans with melted butter. Line the pans with a disk pf parchment paper and lightly butter the paper.

Step 2

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

Step 3

In a medium mixing bowl whisk together the eggs, buttermilk, oil and vanilla.

Step 4

Whisk the wet ingredients into the dry ingredients until well combined.

Step 5

Stir in the boiling water and mix well. The batter will be very thin.

Step 6

Divide the batter between the two cake pans. Bake for 25-28 minutes or until the cake is set and done when a wooden skewer inserted into the middle of the cake comes out clean.

Step 7

Cool in the pans for 5 minutes. Carefully remove cakes from the pans and place on a wire rack until fully cooled.

Step 8

While the cakes are cooling prepare the coconut frosting. In a medium saucepan combine the brown sugar, sugar, butter, egg yolks and evaporated milk. Whisk to combine and bring the mixture to a low boil over medium heat. Stir and cook until the mixture begins to thicken. Take off of the heat and stir in the vanilla, pecans and coconut. Set aside to cool.

Step 9

For the chocolate drizzle place the chopped chocolate and coconut oil in a micro-safe bowl. Heat the chocolate and coconut oil for 30 seconds at 50 % power. Stir and continue to heat every 15 seconds until the chocolate is melted.

Step 10

On a cake stand or cake plate, place one of the cake layers. Spread ½ of the coconut frosting on the cake layer.

Step 11

Place the other cake layer evenly on top. Frost with the remaining frosting.

Step 12

Arrange some pecan halves on the top. Drizzle the top and sides of the cake with the melted chocolate.