Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan.
While the cake is cooling, make the frosting. In a saucepan over medium heat, combine the heavy cream, shredded coconut, chopped pecans, erythritol, unsalted butter, and vanilla extract. Cook, stirring frequently, until the mixture thickens and becomes caramel-like in texture (about 10-15 minutes).
Let the frosting cool for a few minutes before spreading it over the top of the cooled cake.