Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

Prepare Your Pans: Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Stir well.

Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Blend Them Together: Gradually add the wet mixture into the dry mixture and mix until just combined.

Add Boiling Water: Carefully stir in the boiling water.

Pour and Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes.

Cool Down: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting: In a saucepan, combine shredded coconut, chopped pecans, sugar, evaporated milk, and butter. Cook until thickened.

Assemble: Once cakes are cooled, layer them with frosting in between and top the cake with remaining frosting.