1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure your cake layers release effortlessly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined.
3. Combine Wet Ingredients: Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix on medium speed until smooth. Carefully pour in the boiling water while mixing on low speed. Once combined, increase to high speed for about 1 minute to aerate the batter.
4. Bake the Cake Layers: Evenly distribute the batter among the three prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. Make the Coconut-Pecan Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, unsalted butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat and stir in the sweetened shredded coconut and chopped pecans. Let the frosting cool until it’s thick enough to spread.
6. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of coconut-pecan frosting over it. Repeat with the second layer, then top with the third layer. Spread the remaining frosting over the top and sides of the cake.
