Directions

1. Preheat oven to 375 degrees F.
2. Grease a 9x13 pan, or grease, flour, and line 2 9-inch round pans.
3. Combine the 2 c. sugar, flour, 3/4 c. cocoa, baking powder, baking soda, and salt together.
4. In a separate bowl, add and mix together the eggs, buttermilk, oil, and 2 tsp. vanilla.
5. Combine the wet & dry ingredients.
6. Stir in the boiling water; note that the batter will be thin.
7. Pour into pan(s).
8. Bake for about 20 min, or until toothpick comes out mostly clean.
9. While the cake is baking, you can make the pecan & coconut frosting, and the chocolate buttercream.
10. To make the pecan & coconut frosting, combine sugars, butter, yolks, and milk in a saucepan and heat on medium.
11. Keep stirring and after a while it will get a bit darker and thicker (about 10 min.).
12. Remove from heat and add vanilla, pecans, and coconut.
13. Chill until at least room temperature.
14. To make the chocolate buttercream, combine the 1/2 c. butter, 2/3 c. cocoa, powdered sugar, 1/3 c. milk, and 1 tsp. vanilla.
15. Whip well.
16. When the cake is cool, frost with buttercream and then with the pecan & coconut frosting. If you used the round pans, you can layer things.