Ingredients (One 2-layer cake)

For the Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 1/4 cups whole wheat pastry flour
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plus 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 1 1/2 cups strong brewed black coffee, at room temperature
• 1 1/2 cups unsweetened almond milk + 1 1/2 Tablespoons vinegar (this will be your “buttermilk”)
• 3 large eggs
• 2 teaspoons pure vanilla extract

For the Coconut Caramel Filling

• 1 14 oz. can unsweetened coconut milk
• 1 14 oz. can unsweetened light coconut milk
• 1 cup unsweetened almond milk
• 3/4 cup granulated sugar
• Seeds scraped from 1/2 vanilla bean
• 2 tablespoons honey
• 2 tablespoons unsalted butter, cut into small pieces, cold
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 Tablespoon coconut rum (optional, I used honey-flavored whiskey)
• 1 1/4 cups coarsely chopped pecans, toasted
• 1 1/4 cups unsweetened shredded coconut, toasted

For the Ganache

• 1 cup unsweetened almond milk
• 2 Tablespoons unsalted butter
• 1 1/2 cups unsweetened cocoa powder
• 3/4 cup honey
• 1/4 cup unsweetened shredded coconut, toasted, for garnish
• 1/4 cup chopped pecans, toasted, for garnish

Instructions

For the Cake

1. Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
2. Butter two 9-inch-round cake pans and line the bottoms with parchment paper.
3. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
4. Melt the butter in a medium saucepan over medium heat.
5. Whisk in the cocoa powder and cook for 1 minute.
6. Remove from the heat, add the brown and granulated sugars and whisk until the sugar has dissolved.
7. Add the coffee, “buttermilk”, eggs and vanilla extract and continue whisking until smooth and just combined.
8. Add wet ingredients to dry ingredients and stir until the batter is smooth.
9. Divide the batter evenly between the prepared cake pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Let the cakes cool in the pans on a wire rack for 20 minutes.
11. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.

For the Coconut Caramel Filling

1. Combine the coconut milks and almond milk in a small saucepan and bring to a simmer over low heat.
2. Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook WITHOUT stirring until a deep amber color, 8 to 10 minutes.
3. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth.
4. Add the vanilla seeds and honey.
5. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sauce is reduced by half and the consistency of caramel sauce, about 55 minutes.
6. Remove from the heat and whisk in the butter, vanilla extract, salt and liquor (if using).
7. Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut.
8. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

For the Ganache

1. Bring the almond milk to a simmer in a small saucepan.
2. Add butter, allow to melt, then remove from heat.
3. Whisk in cocoa powder, honey, and vanilla extract and continue whisking until smooth.
4. Allow to cool 45 minutes to 1 hour before adding to cake.

For the Cake Assembly (see also pictures at end of post)

1. Place one cake round top side up on a large plate or cake stand.
2. Top with the coconut caramel filling, spreading out to the edges of the cake.
3. Carefully, place the other cake round top side down on top.
4. Slowly pour ganache over the top of the cake, allowing some to drip down the sides.
5. Sprinkle the top with toasted coconut and pecans.
6. Let sit at room temperature for at least 30 minutes before slicing.
7. Serve with a scoop of non-dairy ice cream.