Heat the oven to 350°F, then coat two cake pans with Baker’s Joy cooking spray and, if desired, line their bottoms with parchment rounds. The prepared surfaces help the tender cakes release intact.

Whisk the almond flour, cocoa powder, granulated sweetener, baking soda, and salt in a large bowl; stir in the Greek yogurt, beaten eggs, and the batter’s vanilla extract until combined. The batter should look evenly chocolate-colored without dry streaks.

Share the batter evenly between the prepared pans. The surfaces should sit at similar heights so the layers bake evenly.

Bake for 15 to 20 minutes, then let both cakes cool completely. A toothpick inserted into a layer should come out clean before it leaves the oven.

Stir the half-and-half, brown sweetener, egg yolks, butter, and the frosting’s vanilla extract in a medium saucepan over low heat until thickened, without letting the mixture simmer; remove it from the heat, stir in the pecans and coconut, and refrigerate until thicker. The custard should gain body as you stir, and the chilled frosting should hold its shape when spread.

Place one completely cooled cake on a plate or cake stand, spread half the frosting over it, add the second cake, and spread the remaining frosting on top. The layers should stay level rather than sliding under the topping.