Preheat the oven to 180C/350F. Grease two 8-inch springform cake pans and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together the butter, eggs, stevia, and vanilla extract, until combined. Gently fold through the dry ingredients into the wet until a thick batter remains.
Distribute the cake batter evenly amongst the two greased pans. Bake for 18-20 minutes, or until a skewer comes out mostly clean. Remove from the oven and let the cakes cool in the pans completely. While the cakes are cooling, prepare the frosting.
In a small saucepan, add the evaporated milk and xanthan gum and mix well. Add the sweetener, egg yolks, butter, and vanilla extract and bring to a simmer. Once it begins to simmer, stir the mixture regularly, until it begins to boil and thicken. Once it is thick, remove it from the heat. Stir through the coconut and pecans. Let the frosting cool for at least an hour, or until room temperature.
Place one of the cooled cakes onto a flat surface. Spread a layer of the frosting, before adding the second cake on top. Spread the remaining frosting all over and around it, before refrigerating for 30 minutes, to firm up.
* This amount of liquid stevia should replace 2 cups of sugar. TO STORE: If you intend to consume the cake within 3 days, it can be stored at room temperature, covered. To keep it longer, store it in the refrigerator, covered, for up to 1 week.TO FREEZE: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.