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Heat oven to 375°F. Grease two 8 or 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
Add the wet ingredients to the dry ingredients and mix to combine.
Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 - 35 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring to a low boil over medium heat.
Stir constantly until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely.
Melt butter for the chocolate frosting. Stir in cocoa powder.
Alternately add powdered sugar and milk, beating to spreading consistency. Stir in vanilla.
Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer.
Spoon half of the coconut frosting on top, spreading it into a smooth layer.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.