Preheat the oven to 350° F. Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
Mix together all cake ingredients. Pour the batter into the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
For the chocolate frosting:
With a standing or handheld mixer, whip together the vegan butter, cream cheese, nut butter, lemon juice, and vanilla. In batches, sift in the powdered sweetener, and cocoa powder— alternating with the milk as needed until you reach your desired consistency.
For the coconut caramel filling:
In a saucepan over medium heat, whisk together the coconut sugar and coconut cream. Stirring constantly until the mixture begins to thicken and caramelize. Whisk in the salt and vanilla extract.
Place the mixture in the fridge to cool. When the caramel is cooled, fold in the shredded coconut and pecan chips.
When the cakes are done, cool completely before removing from the pan and filling them with the coconut caramel and topping them with the chocolate frosting. Enjoy!
