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For the cake:
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Preheat oven to 350u00b0F and line the bottom of two 9-inch cake pans with parchment paper, generously rubbing coconut oil up the sides of them. Set aside.
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Place mashed avocado into a small food processor, mine is 3 cups, and blend it until it's really creamy and smooth, scraping down the sides as necessary. Transfer into a large bowl.
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Add the honey, vanilla and egg yolks into the bowl, making sure to place the egg whites into a large, separate bowl. Beat the mixture until creamy and well mixed.
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Place the dark chocolate into a small, microwave-safe bowl and microwave on 50% power in 30-second intervals, stirring between each interval, until the chocolate is smooth and melted. Add the chocolate into the avocado mixture and beat until well incorporated.
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In a seperate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.
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Wash and dry your beaters really well and then beat the egg whites on high speed until they form stiff peaks, which takes about 4 minutes. Gently place the whipped egg whites into the bowl with the cake batter and gently fold them into the batter until no white streaks remain.
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Divide the batter between the two prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool to room temperature in the pans, and then transfer to a wire rack to cool completely.
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For the frosting:
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Preheat oven to 350u00b0F and spread the chopped pecans and coconut flakes on two separate, small baking sheets. Bake until lightly golden brown and toasted. The coconut only takes 3-4 minutes, so watch it closely. The pecans take about 8-10 minutes.
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Once the nuts are toasted, place the coconut milk and egg yolks in a medium pot and whisk them together. Set the temperature to medium heat and add in the coconut sugar, coconut cream, honey, vanilla and salt. Whisk constantly until the mixture is thick enough to coat the back of the spoon, and is just about to boil about 6-7 minutes.)
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Transfer the mixture to a large bowl and stir in the toasted coconut and pecans. You should have about 1 1/3 cups of frosting. Place into the refrigerator for 20 minutes to let it thicken.
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To frost:
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Once the mixture has thickened, place one of the cooled cakes layer, bottom-side up, onto a cake pan and pour half of the frosting on top. Spread it out just on top of the cake evenly with an offset spatula. This cake does not get frosting on the sides. Place the second layer, bottom-side up, on top of the frosting and spread the remaining frosting over top of it. Garnish with pecans if desired.
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Refrigerate overnight to let the frosting harden slightly. Slice and devour!
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Notes:
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1. As always, please weigh your coconut flour. I've used many brands, and some are heavier which means you may need less than 3/4 cup to create the same weight.
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2. I bought canned coconut cream and used that. You could also let a can of full-fat coconut milk sit in your refrigerator overnight. in the morning,flip it upside down, pour out the liquid that sits on top, and the remaining cream is what you use!
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3. You don't have to do the food processor step, but then you have to make sure you really mash those avocados. The food processor takes an extra 5 minutes and ensures a really great texture in your cake!
