Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Cream butter and sugar together. stir in lime juice and 1 tbsp. coconut milk. Taste. If you like more lime, add more lime juice. Add enough more milk to make frosting smooth and spreadable. Spread frosting on cakes. Sprinkle with coconut on top and sides. Grate lime zest on top, if desired.
Recipe from Hershey'shttps://www.hersheys.com/kitchens/en_us/recipes/hersheys-perfectly-chocolate-chocolate-cake.htmlStore leftovers, covered at room temperature, up to 3 days.General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.