Preheat oven to 350ºF with rack in center.

Cut 2 8" round circles of parchment paper. Grease two 8" round cake pans with 2 Tbs. of vegan shortening/butter or canola oil and place parchment circles in each pan. Dust side of each pan with the extra tablespoon of cacao powder by tapping the sides of the pan as you turn it with the other hand.

Whisk together flour, sugar, cacao powder and baking soda in a large mixing bowl.

Combine hot coffee, oil, vinegar and vanilla in a large mixing cup. Add to the dry ingredients and whisk until just combined-a few lumps are ok. Divide batter evenly between pans.

Bake for 35-40 minutes until a toothpick inserted into center of cake comes out clean.

Cool for 10 minutes on a rack and then invert them onto the rack. Lift pans off of cakes and remove parchment. Leave the cakes inverted as this will help flatten a domed top. Allow to cool completely before assembling the final cake. The cakes can sit at room temperature loosely covered with foil overnight as well.

In a saucepan (off -heat) whisk together coconut milk, maple syrup, arrowroot powder and vanilla bean seeds until arrowroot is dissolved and there are no lumps. Add pecans and shredded coconut.

Stir constantly on medium-low heat until mixture has thickened, about 5-10 minutes. Should be thicker than a glaze and looser than a frosting.

Remove from heat and allow to cool to room temperature.

If necessary, trim domed tops off of cakes with a serrated knife so that they are level.

Place one layer of cake on a cake stand or serving dish. Pour half of frosting on top of first layer of cake. Spread out evenly with an offset spatula. Place the second layer of cake on top of the frosting. Spread the remaining frosting across top of cake. Allow some to drip down the side if you wish.

Sprinkle some more chopped pecans and shredded coconut over the top if you wish. Serve at room temperature and enjoy!