Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.

Prepare Cake Batter: In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. In another bowl, mix the melted butter, eggs, almond milk, and vanilla extract. Combine the wet and dry ingredients until smooth.

Bake Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare Frosting: In a medium saucepan, melt the butter over medium heat. Add the erythritol and heavy cream, stirring until the mixture is smooth and starts to thicken. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.

Poke and Frost: Once the cake is cooled, use a skewer or wooden spoon handle to poke holes all over the cake. Pour the frosting evenly over the cake, making sure it seeps into the holes.

Serve: Let the cake set for at least 30 minutes before serving to allow the frosting to firm up. Slice and enjoy!