1-Begin by preheating your oven to 375°F (190°C) and preparing two 8 or 9-inch round pans with grease or parchment paper. This ensures the cake releases easily and bakes evenly, a trick that helps busy professionals save time.

2-Mix the dry ingredients together in a large bowl, including 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. In another bowl, combine the wet ingredients: 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable or canola oil, and 2 teaspoons vanilla extract. Add the wet mixture to the dry ones and stir until smooth, then pour in 1 cup boiling water to thin the batter.

3-Divide the batter between the pans and bake for 25-35 minutes, or until a toothpick comes out clean. While the cakes cool, make the coconut frosting by cooking 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, and 3/4 cup evaporated milk over medium heat until thickened, then stir in 1 tablespoon vanilla extract, 1 cup chopped pecans, and 1 cup shredded coconut. For the chocolate frosting, melt 1/2 cup butter with 2/3 cup cocoa powder, then add 3 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract until spreadable. To assemble, spread a thin layer of chocolate frosting on one cake layer, add half the coconut frosting, top with the second layer, coat with chocolate frosting, and spoon on the remaining coconut frosting.