1-Preheat oven to 375°F and grease two 8 or 9-inch round baking pans. Line bottoms with wax or parchment paper if desired.

2-In a large bowl, mix sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3-In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.

4-Combine wet ingredients with dry ingredients until blended.

5-Stir in boiling water; batter will be thin.

6-Pour batter evenly into prepared pans.

7-Bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.

8-Let cakes cool in pans for 5 minutes, then invert onto wire racks to cool completely.

9-For coconut frosting, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Stir constantly over medium heat until mixture boils gently and thickens. Remove from heat and mix in vanilla, pecans, and coconut. Cool completely.

10-For chocolate frosting, melt butter and stir in cocoa powder. Alternately add powdered sugar and milk while beating to spreading consistency; add vanilla.

11-Assemble by spreading a thin layer of chocolate frosting on one cake layer, then half the coconut frosting leaving a small border. Top with second cake layer, cover entire cake with chocolate frosting, and spoon remaining coconut frosting on top.