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1
Preheat the oven to 350 and position 2 racks in the middle and lower thirds.
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2
Line the bottoms of three 9-inch round cake pans with parchment or wax paper.
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3
In a medium bowl, whisk the cake and all-purpose flours with the baking powder and salt.
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4
Combine the milk and vanilla in a small pitcher.
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5
In a large bowl, using an electric mixer, beat the butter at medium speed until creamy.
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6
Add the sugar and beat until the mixture resembles moist sand, about 3 minutes.
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7
Beat in the flour mixture at low speed in 3 batches, alternating with the milk mixture; stop the mixer occasionally to scrape down the bowl.
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8
Add the eggs, 1 at a time, beating at medium speed between additions.
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9
Divide the batter evenly among the cake pans.
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10
Bake for about 25 minutes, or until the layers are light golden and a toothpick inserted into the center comes out clean.
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11
Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper.
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12
Invert onto another rack and let cool completely.
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13
Center a cake layer on a platter and spread one-third of the Coconut Pecan Filling over the top, leaving a 1/2 -inch border at the edge.
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14
Set a second cake layer on top of the first and spread another third of the filling on top.
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15
Cover with the third cake layer.
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16
Spread the top and side of the cake with the Chocolate Frosting.
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17
Spread the remaining Coconut Pecan Filling over the frosting on the top, leaving a 1-inch border.
