• Preheat oven to 350°F (175°C)
• Grease a bundt pan with cooking spray OR shortening, then add a pinch of cocoa powder and shake it around, regrease any missed spots and set aside
• Sift together flour, cocoa powder, baking soda, and salt in a bowl
  
• Combine the vanilla extract with 1 cup milk
  
• In a large bowl, beat butter and sugar with a mixer until fluffy, about 1–2 minutes
  
• Mix in the eggs one at a time, beating well after each addition
  
• Gradually add the flour mixture and milk mixture to the butter mixture, mixing until just combined
  
• Once the cake batter is mixed stir in the boiling water
• Pour the batter into the prepared bundt pan
  
• Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean
  
• Cool the cake in the pan for 10 minutes, then invert onto a plate to continue cooling for 1 hour
  

Make the Frosting

• In a medium saucepan over medium heat, whisk together butter, milk, egg yolks, and sugar
  
• Cook for 10–12 minutes, stirring occasionally, until thickened
• Remove from heat and stir in vanilla extract, coconut, and pecans
  
• Cool completely, then chill in the fridge for at least 1 hour before spreading
  
• Spread frosting evenly over the cooled bundt cake before serving