Step 1

Without turning on the heat yet, whisk together the egg yolks, coconut milk, and sugar in a medium saucepan. Turn the heat to medium and add in the ghee or coconut oil, whisking constantly to melt. Cook, whisking to keep the mixture smooth, until it comes to a boil (about 5 minutes) then lower the heat to medium low and continue to cook and whisk another 5 minutes - it should have thickened.

Step 2

Remove from heat and stir in the vanilla, salt, coconut flakes, and pecans. Allow to cool completely before frosting the cake. See notes for instructions for how to make this frosting ahead of time.

Step 3

Preheat your oven to 350° F and line 3 8” cake pans or 2 9” with a circle of parchment paper, just on the bottom, then spray the bottom and sides of the pans with avocado or coconut oil spray.

Step 4

In a large bowl using an electric hand mixer, beat together the eggs, milk, sugar, ghee or coconut oil, and vanilla over low/medium speed until completely smooth.

Step 5

In a separate bowl, stir together the almond flour, tapioca flour, cacao, baking soda and salt to combine. On low speed, beat the dry mixture into the wet until fully combined and smooth.

Step 6

Divide the cake batter between the cake pans evenly. Bake in the preheated oven for 13-15 minutes if making 3 layers, and 18-20 minutes if making 2 layers. To be sure, insert a toothpick near the center of each layer. When it comes out clean or with a couple of crumbs, it’s done.

Step 7

Cool the cake layers in the pans placed on wire racks for 15 minutes, then carefully remove from the pans and continue to cool on wire racks.

Step 8

Meanwhile, make the buttercream. In a medium bowl with an electric mixer, beat the shortening, oil, ghee or butter with the powdered sugar until smooth, then beat in the cacao, coconut milk, vanilla, and salt until smooth and creamy.

Step 9

Once the cake layers and filling have completely cooled, it’s time to assemble the cake. Place the first layer top side down on a platter, and spread with filling. Place the second layer top side down and repeat with remaining filling. Top the filling with the third layer, top side up, and frost the top with buttercream. Garnish with extra coconut flakes and chopped pecans if desired. Enjoy!