Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake dense.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

In a saucepan over medium heat, combine the chilled coconut milk and brown sugar. Stir until the sugar dissolves.

Add the cornstarch and stir continuously until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool to room temperature.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.

Carefully place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate with additional pecans and coconut if desired. Slice and serve!