Instructions
1. Bake the Cake Layers:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, mix cake ingredients: cake mix, eggs, buttermilk, oil, vanilla, and hot water. Beat for 2 minutes until smooth.
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Divide batter evenly into pans. Bake for 28–32 minutes or until a toothpick comes out clean.
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Let cool in pans for 10 minutes, then turn out onto racks to cool completely.
2. Make the Coconut-Pecan Frosting:
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In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
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Remove from heat. Stir in vanilla, shredded coconut, and chopped pecans.
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Let the frosting cool completely before using.
3. Assemble the Cake:
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Place one cake layer on a serving plate.
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Spread a generous layer of frosting on top.
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Add the second cake layer and cover the top and sides with remaining frosting.
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Garnish with whole pecans if desired.
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Notes
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Make ahead: Both the cake layers and frosting can be made a day in advance and stored separately.
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Storage: Keep cake covered in the refrigerator for up to 4–5 days.
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Freezing: The unfrosted cake layers freeze well for up to 2 months.
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Tip: For more intense flavor, toast the pecans and coconut before adding to the frosting.
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