• Preheat your oven to 180ºC (350°F) and grease two round baking pans (8 inch).
• Sift sugar, flour, cocoa, baking powder, baking soda, and salt in a big bowl.
  2 cups sugar, 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
• In another bowl, mix eggs, buttermilk, oil, and vanilla with an electric mixer until creamy.
  2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
• Combine the wet and dry ingredients, then stir in boiling water. The batter will be thin.
  1 cup boiling water
• Pour the batter into the prepared pans and bake for 25-35 minutes until a toothpick comes out clean.
• Let the cakes cool for 5 minutes, then remove them from the pans and let them cool completely on wire racks.

For the German Chocolate Frosting:

• In a saucepan, mix brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
  ½ cup light brown sugar, ½ cup granulated sugar, ½ cup butter, 3 large egg yolks, ¾ cup evaporated milk
• Stir and bring to a low boil over medium heat until thickened.
• Remove from heat and stir in vanilla, nuts, and coconut.
  1 tablespoon vanilla extract, 1 cup chopped pecans, 1 cup shredded coconut
• Let it cool completely before using it on the cake.

For the Chocolate Buttercream Frosting:

• Melt butter and stir in cocoa powder.
  ½ cup butter, ⅔ cup unsweetened cocoa powder
• Alternately add powdered sugar and milk until you get the right consistency and stir in vanilla.
  3 cups powdered sugar, ⅓ cup evaporated milk, 1 teaspoon vanilla extract

Cake Assembly:

• Put one cake round on a plate.
• Spread a thin layer of chocolate frosting on top, then add half of the coconut frosting.
• Stack the second cake round on top.
• Cover the entire cake with chocolate frosting.
• Spread the remaining coconut frosting on top.