Step 1: Brine the Pecans (Optional, but Recommended). In a small bowl, combine 1/4 cup dill pickle brine and 1/4 cup water. Add 1/2 cup of the chopped pecans. Let sit at room temperature.

Step 2: Preheat Oven and Prepare Pans. For the cake: Preheat the oven to 350°F (175°C). Spray two 8-inch round baking pans with nonstick baking spray with flour.

Step 3: Whisk Dry Ingredients. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.

Step 4: Whisk Wet Ingredients. Whisk together the eggs, vanilla, milk, and oil in a medium bowl.

Step 5: Combine Wet and Dry Ingredients. Add the egg mixture to the flour mixture and whisk well to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and there are no clumps of batter.

Step 6: Add Hot Water. Add the hot water and whisk well to combine (the batter will be thin and soupy).

Step 7: Divide Batter and Bake. Pour the batter into the prepared pans and bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.

Step 8: Cool Cake Layers. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack, about 1 ½ hours.

Step 9: Make the Filling – Combine Ingredients. For the filling: Combine the granulated and brown sugars, evaporated milk, butter, egg yolks, and salt in a medium saucepan. Whisk until smooth.

Step 10: Cook Filling. Cook over medium heat, whisking frequently, until the mixture just begins to boil and coats the back of a spoon, 10 to 12 minutes.

Step 11: Add Coconut, Pecans, and Vanilla. Remove from the heat, and stir in 1 cup coconut, the drained and dried brined pecans, the remaining non-brined chopped pecans, and vanilla.

Step 12: Cool Filling. Transfer to a bowl; cover and refrigerate until completely cooled.

Step 13: Make the Buttercream – Combine Sugar and Egg Whites. For the buttercream: Whisk together the sugar and egg whites in the heatproof bowl of a stand mixer.

Step 14: Heat Over Simmering Water. Place the bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120° to 130°F (49-54°C), or until the egg whites are foamy and there are no sugar granules in the mix when rubbed together with your fingers.

Step 15: Beat into Meringue. Carefully place the bowl onto a stand mixer fitted with the whisk attachment. Beat at medium-high speed until stiff peaks form and bowl is cool to the touch, 7 to 8 minutes.

Step 16: Add Butter Gradually. Reduce the speed to medium-low; Add the butter, one cube at a time, beating until combined after each addition. (If buttercream breaks, beat for 2 to 3 minutes, and it’ll come right back together!)

Step 17: Add Vanilla, Salt, and Cocoa Powder, and Pickle Powder. Beat in the vanilla and salt. Reduce speed to medium-low and beat in the cocoa powder and dill pickle powder until fully combined.

Step 18: Assemble the Cake – Level Cakes (Optional). To assemble, place about ½ cup of buttercream in a piping bag and cut a 1-inch-wide opening at the tip. Trim the tops of the cakes with a long serrated knife to make them level, if necessary.

Step 19: Frost and Fill First Layer. Place 1 cake layer on a cake stand or platter. Pipe a ring of buttercream on top of one cooled cake right along the edge. This will act like a barrier to keep your filling from squishing out the sides. (Don’t worry if you don’t use all the buttercream in your piping bag on the ring, any leftovers can be used to frost the sides). Spread half of the cooled filling on top of the cake in an even layer inside the buttercream ring.

Step 20: Add Second Layer and Repeat. Place the other layer upside down on top of the filling.

Step 21: Frost and Decorate. Spread the remaining buttercream around the sides of the cake and spread the remaining filling on the top, leaving about ½-inch around the sides. Place pecan halves around the top of the cake. Press the additional ½ cup coconut onto the sides of the cake, if you like.

Step 22: Chill and Serve. Refrigerate or store in a cool place until ready to serve. Garnish with a sprinkle of fresh dill (optional).