Directions:
1. Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes. Carefully stir in the boiling water until the batter is smooth and well combined (the batter will be thin).
4. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. For the frosting, combine the butter, brown sugar, evaporated milk, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a rich caramel color (about 12 minutes). Remove from heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool until it is thick enough to spread.
7. Assemble the cake by placing one layer on a serving plate and spreading a third of the frosting over the top. Repeat with the second and third layers, then spread the remaining frosting over the top of the cake.
Nutritional Info:
– Prep Time: 30 minutes
– Cooking Time: 35 minutes
– Total Time: 1 hour 5 minutes
– Calories: 450 kcal per slice
– Servings: 12 servings
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