• Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
• In a large mixing bowl, combine the flour, cocoa powder, sugar, salt, and baking soda, and mix well. Add the apple cider vinegar, vanilla extract, oil, and water, and mix until a smooth batter remains.
• Distribute the batter amongst the two cake pans and bake for 30-35 minutes, or until a skewer comes out clean.
• Let the cake cool completely. Once cooled, layer and frost the cake. Place the first cake on a flat surface. Spread half the filling on top of it until it covers the entire cake. Place the second layer of cake and top with the remaining filling. If desired, add a layer of chocolate frosting. Let the cake sit for 30 minutes, to firm up.

For the filling

• In a small saucepan, combine your coconut condensed milk with butter and brown sugar. On medium heat, bring to a simmer. Once it begins to simmer, stir the mixture together until it thickens.
• Remove the mixture from the heat. Stir through the coconut and pecans until combined. Let it cool slightly, before layering between the cakes and on top of it.