• Preheat the oven to 190ºC (375ºF).
• Grease two round baking pans.

For the Cake

• Mix together sugar, flour, cocoa, baking powder, bicarbonate of soda, and salt in a large bowl.
• In a separate bowl combine the eggs, buttermilk, oil and vanilla essence and mix well.
• Add the wet ingredients to the dry ingredients and mix to combine.
• Stir in boiling water, pour the batter into prepared pans.
• Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan and then invert onto a wire rack to cool completely.

For the Coconut frosting

• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
• Combine the mixture and bring the mixture to a low boil over medium heat.
• Stirring continuously for several minutes until the mixture begins to thicken.
• Remove the saucepan from the stove and stir in vanilla essence, nuts and coconut.
• Allow cooling completely before layering it on the cake.

For Chocolate Frosting

• Melt the butter, then stir in cocoa powder.
• Alternately add powdered sugar and milk, beating continuously.
• Add a small amount of additional milk if needed to thin the frosting or a little extra cocoa powder. Stir in vanilla essence.