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1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and set aside.
2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add in buttermilk, vegetable oil, eggs and vanilla. Beat on medium speed until well combined.
4. Gradually stir in boiling water. Batter will be thin, but this is normal.
5. Pour batter evenly into prepared cake pans.
6. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove cakes from oven and allow to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Meanwhile, make coconut pecan filling. In a medium saucepan, whisk together sweetened condensed milk, egg yolks, and butter.
9. Cook over medium heat, stirring constantly, for 10 to 12 minutes or until mixture thickens. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Set aside to cool.
10.To make chocolate frosting, beat butter with a mixer until creamy.
11. Add cocoa powder and continue to beat on low speed until blended.
12. Gradually add in powdered sugar and milk, alternating between the two, beating well after each addition.
13. Stir in vanilla extract until well combined.
14. To assemble cake, place one layer of cake on a serving plate.
15. Spread a generous layer of coconut pecan filling over the top of the cake.
16. Top with the other cake layer, then spread chocolate frosting on top and around the sides of the cake.
17. Garnish with additional chopped pecans and shredded coconut if desired.
18. Serve and enjoy the delicious combination of chocolate and coconut pecan goodness.
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