Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, milk, softened butter, and vanilla extract. Gradually combine the wet and dry ingredients until smooth.
Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack before frosting.
Make the Coconut-Pecan Frosting:
In a medium saucepan, combine sweetened condensed milk, butter, coconut, and pecans. Cook over low heat, stirring frequently, until thickened and golden brown. Remove from heat and stir in vanilla extract. Let the frosting cool slightly before spreading.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of coconut-pecan frosting on top. Place the second layer on top and cover with remaining frosting, spreading over the top and sides as desired.
Serving and Storage Tips
