I preheat the oven to 350°F (175°C) and grease three 8-inch (or two 9-inch) cake pans, lining with parchment. In a bowl, I whisk 2 cups flour, ½ cup cocoa, 1½ tsp baking soda, 1 tsp baking powder, and 1 tsp salt. In another bowl, I beat 2 cups sugar, 1 cup oil, 4 eggs, and 2 tsp vanilla until smooth. I alternate adding dry ingredients and 1 cup buttermilk, then stir in ½ cup hot water. I divide batter among pans and bake for 25–30 minutes until a toothpick is clean. I cool completely for sturdy moist chocolate desserts.

In a saucepan, I combine 1 cup brown sugar, 1 cup evaporated milk, ½ cup butter, and 3 egg yolks. I cook over medium heat, stirring constantly, for 10–12 minutes until thickened. I remove from heat, stir in 1 tsp vanilla, 1½ cups coconut, and 1 cup pecans, then cool slightly for spreadable coconut pecan treats.

I place one cake layer on a plate, spread with frosting, and repeat with remaining layers, topping with frosting. I optionally frost the sides and garnish with extra pecans for stunning nutty coconut delights.