Preheat oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking pan to ensure the cake doesn’t stick.

Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.

Combine wet ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until everything is blended nicely.

Incorporate boiling water: Carefully stir in the boiling water; this will give your batter a smooth and thin consistency, enhancing that rich chocolate flavor.

Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean.

Cool and poke: Allow the cake to cool in the pan for about 10 minutes. Then, use the handle of a wooden spoon to poke holes throughout the cake gently.

Prepare the filling: In a small bowl, mix the sweetened condensed milk with shredded coconut and chopped pecans, then pour this mixture over the cake, filling those delightful holes.

Frost the cake: Once the cake has cooled completely, spread chocolate frosting generously over the top for that luscious finishing touch.

Serve and enjoy: This cake is delicious served chilled or at room temperature, so dig in and enjoy every bite!