Note: The layers need to be rather tall; you'll need 9-inch layer pans that are 2-inches deep. If you don't have those, you can use two square 8 by 8 by 2 inch deep pans, but the layers might bake for a bit less time. The batter for this cake is fairly thick, and there's a lot of it, so if your electric beater isn't strong enough, you'll wear out your arm.

Make the frosting for the cake first, as it must chill for 2-1/2 or 3 hours to reach spreading consistency, and you can make and cool the cake in that time. This is best eaten within two or three days of completion; the finished cake does not freeze. Also, it doesn't do well with substitutions.... margarine has too much water in it, it needs to be butter... etc.

Frosting:
2 C shredded, sweetened coconut
1 1/4 C chopped pecans
1 C evaporated milk
4 LARGE egg yolks (meaning, buy the eggs graded as "extra large")
1/2 C firmly packed light brown sugar
1/2 C granulated sugar
9 T unsalted butter, cut into pats
1 t vanilla

Cake:
3 C sifted all-purpose flour
3/4 C Dutch process unsweetened cocoa powder
1-3/4 t baking powder
1 t. baking soda
1/8 t salt
1 C unsalted butter, softened
2 C + 2 T. sugar
2 t vanilla
5 LARGE eggs
2 C buttermilk

To make the frosting, combine coconut and pecans in small bowl and set aside. Pour small amount of evaporated milk into heavy-bottomed, non-reactive, 2 quart pot. Add egg yolks. With large wooden spoon, beat to mix well. Gradually and alternatively add remaining evaporated milk and both sugars, beginning with evaporated milk and stirring well after each addition. Add butter pats. Place over medium heat. Stir constantly until mixture JUST comes to a boil. Remove from heat immediately; mixture will be thin. Stir in coconut and pecans, then add vanilla. Cool briefly, then chill. As frosting chills, beat occasionally with large spoon. Frosting should thicken considerably to spreading consistency in 2-1/2 to 3 hours, but it's OK if it needs to chill somewhat longer, as this frosting shouldn't harden completely.

To make cake, cut wax paper rounds to fit the bottoms of two 9" diameter layer cake pans; the pans must be 2" deep. Grease the pans, then place the cut-to-fit wax paper in the bottoms. Grease the wax paper, then flour the pans, knocking out any excess. Set pans aside. Sift together flour, cocoa powder, baking powder, baking soda, and salt; set aside. Preheat oven to 350'F and adjust rack to center of oven.

In large bowl of electric mixer, cream softened butter, sugar, and vanilla for 2 minutes at medium speed. At low speed, add eggs one at a time; when all eggs have been added, increase speed to medium and beat for 1 minute. At lowest speed, add sifted dry ingredients in fourths and buttermilk in thirds, beginning and ending with dry ingredients and beating after each addition only until blended.

Divide batter evenly between prepared pans. Level batter, then push batter slightly higher up edges of pans, leaving a slight "trench" in the centers.

Bake 35-45 minutes, shifting positions of pans in oven about halfway through baking time. Cakes are done when toothpick inserted in centers of layers emerges with only a few moist crumbs clinging to it. Do not overbake. Cool on rack 15 minutes. Gently loosen cakes from pan edges; invert onto cooling rack. Carefully peel wax paper from bottoms of layers and re-invert to cool right side up. Cool completely before frosting.

To assemble, if necessary, trim tops of cooled layers so they are level. Place one layer upside down on serving plate. Top with half the chilled, thickened frosting; spread the frosting almost, but not quite, to the edge of the layer. Top with second layer, right side up. Press gently together to force frosting to edge of first layer. Top second layer with remaining frosting and spread evenly over top. Traditionally, you do not frost the sides of the cake. Serve immediately or chill until needed. Refrigerate any leftovers. Do not freeze, the frosting does bad things when thawed.