This is my favorite cake. My mother used to make it for me every year on my birthday.

For the coconut pecan filling:
– 1 can sweetened condensed milk
– 3 egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract – 1 1/3 cups sweetened shredded
coconut – 1 cup chopped pecans
For the chocolate frosting:
– 1/2 cup unsalted butter, softened
– 2/3 cup unsweetened cocoa powder – 3 cups powdered
sugar – 1/3 cup milk – 1 teaspoon vanilla extract

Instructions for use :
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 bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
3. Add buttermilk, vegetable oil, eggs and vanilla. Beat on medium speed until well combined.
4. Gradually add the boiling water. The dough will be thin, but that’s normal.
5. Pour the batter evenly into the prepared cake pans.