• Preheat the oven to 350°F. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.
• Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.
• Divide batter between two pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.
• Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.

Coconut Pecan Frosting

• Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.
• Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Refrigerate for at least 30 minutes before adding to cake.