Preheat your oven to 350 degrees F. and grease 2- 10” cake pans by rubbing generously with vegetable shortening and then dusting with flour. Set aside.

In a large mixing bowl or the bowl of a stand mixer equipped with a whisk attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk to combine.

Next add the vanilla, eggs, milk, and vegetable oil and mix for about 1 minute.

Last, add the boiling water and mix slowly until fully incorporated. Increase speed to high for about 1 minute.

Divide the batter evenly between the two baking pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool about 10 minutes in the pan, and then flip onto a wire rack to cool completely before assembling.

Combine the evaporated milk, sugar, egg yolks, and butter in a saucepan.

Cook over medium heat, stirring constantly until mixture thickens, about 6 minutes. Remove from heat.

Whisk in the vanilla extract.

Fold in the pecans and shredded coconut until evenly distributed.

Refrigerate for 1-2 hours or overnight until thickened.

In a stand mixer, cream the butter with a paddle attachment.

Scrape the sides and bottom of the bowl. Add half of the powdered sugar and mix until well combined.

Add the remaining half of the powdered sugar and the cocoa powder. Mix until well combined. Scrape the sides and bottom of the bowl and mix additionally if necessary.

Add the vanilla and heavy whipping cream. Mix on low until combined.

Beat on medium-high speed for 1-2 minutes until the frosting is lighter in color and fluffy.

Take one layer of cooled cake and place top side down on a serving tray. Top with about half of the filling and use an offset spatula to smooth evenly.

Add the second layer of cake. Cover the outside of the cake with the chocolate frosting. Smooth with an offset spatula. Reserve about 1 cup of frosting for the topping.

Add the reserved frosting into a piping bag fitted with a star attachment. Pipe a border around the top of the cake.

Add the remaining filling into the center of the piped border and smooth.

Refrigerate for at least 2 hours or overnight.

Bring to room temperature before serving.