Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch cake pan.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Add in the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until combined.

Carefully stir in the boiling water; the batter will be thin.

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Once the cake has cooled slightly, poke holes all over the surface using the end of a wooden spoon.

In a saucepan, combine sugar, evaporated milk, and butter over medium heat, stirring constantly until the mixture comes to a boil.

Boil for 4-5 minutes without stirring, then remove from heat. Stir in vanilla, shredded coconut, and pecans.

Pour the coconut pecan frosting over the poked holes of the warm cake and allow it to seep in.

Let the cake cool completely before serving.