For the Cake:

Cup of Yum
1. Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper. Generously grease the sides with coconut oil. Set aside.
2. Place the mashed avocado in a small food processor and blend until completely smooth and creamy, scraping down the sides as needed. Transfer the mixture to a large bowl.
3. Add the honey, vanilla extract, and egg yolks to the bowl with the avocado. Set the egg whites aside in a separate large bowl. Beat the mixture until creamy and well combined.
4. In a microwave-safe bowl, melt the dark chocolate in 30-second intervals at 50% power, stirring between intervals, until smooth. Add the melted chocolate to the avocado mixture and beat until fully incorporated.
5. In a separate small bowl, mix together the coconut flour, tapioca flour, baking soda, and sea salt. Gradually stir this dry mixture into the avocado mixture until mostly combined, then beat with a hand mixer until smooth.
6. Thoroughly wash and dry the beaters. Beat the egg whites on high speed in their separate bowl until stiff peaks form, about 4 minutes.
7. Gently fold the whipped egg whites into the cake batter, being careful not to deflate them, until no white streaks remain.
8. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans to room temperature, then transfer to a wire rack to cool completely.

For the Frosting:

1. Preheat your oven to 350°F. Spread the chopped pecans on one baking sheet and the coconut flakes on another. Bake the coconut for 3 to 4 minutes, or until golden, and the pecans for 8 to 10 minutes, or until lightly toasted. Watch closely to prevent burning.
2. In a medium pot, whisk together the coconut milk and egg yolks over medium heat. Add the coconut sugar, coconut cream, honey, vanilla extract, and salt, whisking constantly. Cook until the mixture thickens enough to coat the back of a spoon, about 6 to 7 minutes, being careful not to let it boil.
3. Transfer the cooked mixture to a large bowl. Stir in the toasted coconut and pecans. Let the frosting cool in the refrigerator for 20 minutes to thicken further.

To Assemble:

1. Place one cooled cake layer on a serving plate, bottom-side up. Make sure it is fully cooled or the frosting may melt. Spread half the frosting evenly on top using an offset spatula.
2. Place the second cake layer, bottom-side up, on top of the frosting. Spread the remaining frosting over the top layer. Garnish with extra chopped pecans if desired.
3. Refrigerate the assembled cake overnight to allow the frosting to firm up slightly. Then slice and serve!