Preheat oven to 350F and grease two 9″ spherical cake pans with non-stick baking spray.
In a big bowl, whisk collectively the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Put aside.
In a medium bowl, whisk collectively the vegetable oil, milk, vanilla, and eggs.
Add the moist elements to the dry elements and stir till simply mixed.
Slowly add within the scorching water and stir till the batter is effectively mixed.
Divide the batter evenly into the ready baking pans.
Bake for 30-32 minutes or till a toothpick inserted into the middle comes out clear. Let cool utterly earlier than frosting. Trim the highest of the muffins if wanted.
In a medium saucepan, stir collectively the evaporated milk, sugar, and egg yolks. Add butter and cook dinner over medium warmth, whisking continually till combination thickens to a pudding-like consistency (about 10-12 minutes).
Take away from warmth, stir within the coconut, pecans, and vanilla. Let cool for half-hour.
Unfold half the frosting on one cake, prime with the opposite cake, and unfold the remaining frosting on prime.
