In a small bowl, combine flour, cacao, salt and baking soda.
In a large bowl, using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
Add dry ingredients into large bowl and continue to blend.
Oil 2 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 350° for 35-45 minutes.
Remove from oven, allow to cool completely then remove from pan.
Coconut pecan filling
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Whisk the contents of saucepan vigorously and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans.
Spread frosting over cake and serve.
Vegan Chocolate Frosting
In a small saucepan over very low heat, melt chocolate and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
After the cakes have cooled completely, remove them from the pans and place one on a pretty. serving plate or platter
Spread the Coconut Pecan Filling on top of the first layer cake.
Place the second cake on top of the first.
Spread the top and sides of the cake with chocolate frosting.
Cover the top of the cake with pecan coconut filling.
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