Step 1

Preheat the oven to 350 degrees.

Step 2

Butter two 9-inch cake rounds and line the bottom with parchment paper. Butter the parchment rounds.

Step 3

Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixing bowl.

Step 4

Blend the dry ingredients together

Step 5

Add the eggs, buttermilk, warm water, oil, and vanilla to the bowl.Eggs and buttermilk should be at room temperature.

Step 6

Mix by hand or on medium speed with the beater attachment of an electric mixer until smooth. Don't overmix!

Step 7

Divide the batter evenly between the two prepared cake pans.

Step 8

Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Let the cakes cool on a wire rack for 15 minutes and then turn out the cakes onto the wire racks and allow them to cool completely.

Step 10

Melt the butter in a medium saucepan over medium heat.

Step 11

Whisk in the sugar and brown sugar until well combined.

Step 12

Add the (room temperature) egg yolks, evaporated milk, and vanilla extract, mixing well.

Step 13

Cook the mixture over medium heat for 10 - 12 minutes until thickened. Stir the mixture frequently and don't let it burn.

Step 14

Remove the mixture from the heat and stir in the coconut and pecans. Let it cool completely before using it to assemble the cake.

Step 15

Using a stand mixer or large mixing bowl with a handheld mixer, beat the butter until fluffy. Add in the cocoa powder and vanilla extract. Beat until well combined.

Step 16

Add 1 tablespoon of milk to thin out the mixture, mixing until creamy.

Step 17

Add the powdered sugar to the mixture, 1 cup at a time. Mix until well combined (scrape down the sides and bottom of the bowl between additions of the sugar).

Step 18

Add 1-2 additional tablespoons of milk to achieve a spreadable consistency with the chocolate buttercream frosting.

Step 19

Place one layer of the chocolate cake, top down on a large cake dish.

Step 20

Spread half of the coconut pecan frosting on top of the first layer.

Step 21

Place the other cake layer on top of the frosted first layer and spread the remainder of the coconut pecan frosting on the top of the second layer.

Step 22

Use the chocolate buttercream to frost the outside of the cake. Save some for a pastry bag to decorate the top edge of the cake.,