This is a new spin on a sweet dessert favorite, but without gluten or dairy!
Beat the first 4 ingredients at medium speed with an electric mixer for 2 minutes. Stir in the coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 15 to 17 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
While the cake is baking, begin making your frosting and then set aside.
Once your cake is done, assembled, and cooled, spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.