Preheat oven to 175C/350F
Grease 2 8 inch (20cm) cake tins.
Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
Using a blender or a hand blender, mix the milk and the veggie together. This makes it less obvious in the cake!
Add the chosen veggie/milk mix, maple syrup, vinegar and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
Pour the batter equallyinto the 2 tins and smooth out the tops.
Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing.
Once the cakes has cooled completely, remove from the tin and place 1 cake on a serving plate.
Spread 1/2 of the Pecan and Coconut Caramel Frosting over the first cake. Place the 2nd cake on top.
Spread the Chocolate Frosting over the top and sides of the cake, keeping 1/2 to 3/4 of a Cup for the decorative piping (not required by very pretty!).
Spread the remaining Pecan and Coconut Caramel Frosting over the top of the cake, being careful not to mix it into the frosting. Dolloping tablespoons of the mixture on top of the frosting so that it doesn't need to be spread very far can help.
Take the remaining Chocolate Frosting and, using a small/medium 5 star piping tip, pipe around the edge of the cake.
If desired, sprinkle some more pecans, coconut and even cocoa over the top of the cake.
Serve immediately or store in the fridge.