This towering three-layer cake gets its deep chocolate flavor from a rich blend of cocoa powder and finely chopped dark chocolate, while almond flour and coconut flour build a tender, moist crumb in every layer. The coconut-pecan filling is the real showstopper here — a slow-cooked mixture of shredded coconut, toasted pecans, and maple syrup that turns thick, gooey, and irresistible between each layer. A glossy chocolate frosting made with coconut cream and melted dark chocolate coats the outside, setting up firm enough to slice clean but staying rich and fudgy on the tongue. Each component is made from scratch, so you know exactly what's going into every bite, from the whisked batter to the spreadable filling to the cooled frosting. It's a showstopping dessert that layers texture and flavor beautifully, and it's a solid pick for a gluten free celebration cake. Serve it chilled or at room temperature — either way, the coconut and pecan filling stays the standout bite.
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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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