Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.

In a separate bowl, combine 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract.

Pour the wet mixture into the bowl with the dry ingredients and mix gently until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes.

Once baked, let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack.

For the frosting, combine 1 cup of sweetened coconut flakes, 1 cup of chopped pecans, 1 cup of brown sugar, ½ cup of butter, 3 egg yolks, and 1 cup of evaporated milk in a saucepan, and cook until thickened.

Once cooled, layer the cakes and frost with the prepared frosting.

Garnish with more coconut flakes or pecans if desired. Slice and serve.