INSTRUCTIONS

1. Prepare the coconut pecan filling first, as it needs to cool down before you spread it. Add the evaporated milk and cornstarch in a sauce pan. Stir to combine.
2. Add all other ingredients, except coconut and pecans and bring to a boil.
3. Remove from heat and add remaining ingredients and set aside to cool. It will thicken!
4. Next, make your cake! Preheat the oven to 350 degrees F. Add all of the dry ingredients in the bowl of a stand mixer with a whisk attachment. Whisk together for about a minute.
5. Add in all wet ingredients EXCEPT the water. Stir to combine.
6. Finally, add in your boiling water, and start slow, and slowly increase the speed to high. Whisk on high for about 1-2 minutes. It should be bubbly!
7. Prepare three 6″ or two 8″ baking pans. Divide the batter equally into each pan.
8. Bake in the middle of the oven for about 25-30 minutes.
9. Remove from the oven and allow to cool.
10. While your cakes are cooling, make your buttercream. Add your room temp butter to a stand mixer with a paddle attachment. Beat the butter until light and fluffy. Mix for about 2-3 minutes.
11. Add in your powdered sugar one cup at a time. It will look dry.
12. Add in cocoa powder.
13. Add in vanilla and cream. Mix for about 4-5 minutes, scraping the sides every so often. If you feel that the buttercream is too thick, add in a little more cream, a tablespoon at a time!
14. To prepare the cake, level each layer. Place one layer down, and top with buttercream and filling, add another layer of cake, and continue until you are out of cake. Cover the whole cake with buttercream, and add the coconut pecan filling to the top!! Add a pretty border if you wish!
15. You can also cover the whole cake in the filling. To do this, double the batch above, and just cover the whole cake!