Heat oven to 350 degrees

Prepare 2- 8-inch round cake pans with spray or parchment paper

In a large mixing bowl blend 1^st 8 ingredients with mixer until creamy.

Add remaining ingredients, leaving out the aquafaba until last, and blend until smooth.

After blending, add aquafaba and fold in thoroughly.

Divide the mixture between the two pans evenly and place in oven for 30-45 minutes, until toothpick comes out clean.

Place on cooling rack for 2-3 minutes.

Run knife around sides, invert and let cakes cool.

When cakes are cooled cut the cakes in half using a serrated knife after scoring the outside of the cakes to have 4 cakes.

In a mixing bowl, using a hand mixer and add confectioner sugar, cream style cheese, and vanilla.

Blend until smooth.

Place in refrigerator until ready to use.

In a small pan add the creamer and brown sugar and bring to a boil on medium heat.

Stirring continuously for 2-3 minutes.

Remove from heat and transfer to a small glass dish and cool.

Place one layer of cake onto a plate and spread ¼ of the frosting mixture on top.

Add the second cake layer on top of the 1^st layer and repeat with ¼ of the frosting mix.

Add the 3^rd and 4^th additional layers repeating.

When the last layer is frosted add 2 cups coconut whipped topping.  sprinkle the roasted pecans on top randomly.

Using a spoon drizzle the caramel sauce over the pecans. Serve.