• Heat oven to 350°F. Grease two 9 inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

• Stir together sugar, flour, cocoa, baking soda and salt in large bowl. Add the oil and  sour cream, and mix well.  Slowly add the coffee and mix until smooth.  Add the vinegar and vanilla and mix well. Add the the eggs and mix to combine. Pour batter into prepared pans.
• Bake for 20 – 30 minutes or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.  I like to make my cakes a day in advance, wrap them in plastic wrap, and freeze them before frosting.  This is optional, but makes for a very moist cake.

For the coconut frosting:

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

For the Chocolate Frosting:

• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

• Place one of the cake rounds on your serving stand or plate.
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon 1/3 of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
• Stack the second cake round on top.  Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake.