Three tender layers of rich, cocoa-dark cake come together here with almond and coconut flour standing in for the usual grain-based crumb, giving each slice a moist, fine texture. Between the layers sits a thick, caramel-toned coconut-pecan filling, simmered slowly with maple syrup and coconut milk until it turns glossy and spoonable, then studded with toasted pecans and shredded coconut for real bite. The whole cake gets wrapped in a glossy dark chocolate frosting built from chilled coconut cream and melted chocolate, whisked until it's thick enough to swoop into soft peaks over the top and sides. It's a proper layer cake, the kind that slices clean and holds its shape on the plate, with deep chocolate flavor balanced by the toasty sweetness of the filling. This one is a genuinely great fit for a dairy free table, no asterisks needed. Make it a day ahead if you can — the flavors settle beautifully overnight, and the frosting firms up into the perfect sliceable finish.
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The night before baking, place one can of full-fat coconut milk (for the frosting) in the refrigerator upright so the cream separates and solidifies at the top. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, salt, and coconut sugar until no lumps remain.
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