Preheat the oven to 325F and grease two 8 inch or 9 inch round cake pans very well (the 8 inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Line the pans with parchment paper and grease the paper.
In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the heavy cream and vanilla extract.
In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Beat into the butter mixture until just combined.
In another large bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Gently fold into the cake batter.
Divide the batter evenly among the prepared pans and spread to the edges. Bake 35 to 45 minutes (or longer, depending on your pans), until the cakes are golden on the edges and firm to the touch in the middle.
Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.
In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
Slowly add the heavy whipping cream until a spreadable consistency is achieved.
Place the bottom layer on a serving plate and cover the top with about 1/3 of the frosting. Add the next layer and frost the top and the sides.
Sprinkle the top with the toasted coconut and pecans. Refrigerate at least half an hour to let set.