To Make the Frosting:

1. Place the coconut cream, cacao powder, coconut nectar, and vanilla bean powder in a medium bowl and whisk thoroughly. Refrigerate until firm, about 3 hours. Meanwhile, make the topping and cake layers.

To Make the Topping:

1. Place the pecans, unsweetened coconut, vanilla bean powder, sea salt, and coconut nectar in a food processor. Process until the crumbs stick together lightly when you pinch the mixture between your fingers. You are looking for a fluffy texture, so do not over-process. Set aside and make the cake layers.

To Make the Cake Layers:

1. Place the coconut flour, almond flour, vanilla bean powder, cacao powder, coconut nectar, and almond butter in a food processor and process until a fine flour begins to stick slightly together.
2. Line a 4 1/2-inch springform pan with enough plastic wrap to come up over the sides and press one-third of the cake layer mixture into the pan.
3. Once you have evenly pressed the mixture into the pan, gently lift up on the plastic wrap and transfer the cake layer to a plate. Repeat this process two more times.
4. Wrap each cake layer individually in the plastic wrap and allow to firm up in the refrigerator while the frosting is firming.

To Assemble:

1. Once the frosting has thickened, remove the cake layers from the refrigerator. Place one cake layer on a plate and frost completely with an offset spatula. Sprinkle one-third of the pecan and coconut topping on top of the first frosted layer, then top with the second layer. Repeat until all the layers have been added and the cake is completely frosted all the way around. Use any remaining frosting to pipe around the edges for a pretty finish or refrigerate for use with another recipe. Top the cake with the remaining pecan and coconut topping. Serve immediately or store in the refrigerator for up to 2 days.