Preheat the oven to 350°F (180°C, or gas mark 4).

Lightly coat two 9-inch (23-cm) cake pans with nonstick cooking spray.

In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.

In a medium-size bowl, mix together the soy milk, yogurt, applesauce, oil, and vanilla extract.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Divide the batter equally between the prepared cake pans.

Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool completely on a cooling rack.

To make the filling and topping, combine the butter, brown sugar, and soy milk in a saucepan.

Bring to a boil and cook for 3 minutes to ensure the sugar dissolves.

Remove from the heat and stir in the coconut and chopped pecans.

Once the cakes are cooled, level one cake by cutting off the dome.

Place it on a serving plate or cake stand.

Spread a ½-inch-thick (1.

3-cm) layer of the coconut-pecan mixture on top of the leveled cake.

Place the second cake, flat side down, on top of the filling.

You can either pile the remaining topping on top of the second layer, allowing it to drip down the sides, or frost the cake with a double batch of Chocolate Agave Frosting and then spread the remaining topping over it.