Prepare the Cake Batter: In a large mixing bowl, combine wet ingredients: vegan buttermilk, melted coconut oil, and unsweetened applesauce. In another bowl, sift together dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually pour dry mixture into wet, mixing until just combined, then stir in strong coffee.

Bake the Cakes: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. Divide batter evenly among prepared pans and bake for 30-40 minutes, until a toothpick comes out clean. Let cool in pans for about 10 minutes before transferring to wire racks.

Make the Coconut Pecan Frosting: In a saucepan over medium heat, melt vegan butter with condensed milk. Add brown sugar and bring to a boil, cooking until it thickens slightly (about 5-7 minutes). Stir in chopped pecans and coconut flakes.

Prepare Ganache and Buttercream: Melt vegan chocolate and set aside to cool. Prepare vegan buttercream using vegan butter and vegan buttermilk, beating until fluffy.

Assemble the Cake: Ensure cakes are cooled. Place one layer on a serving plate, spread a layer of coconut pecan frosting, add the second layer, and repeat. Pour ganache over the top, letting it drip down the sides. Pipe vegan buttercream around edges.