Follow the package directions to make the cake batter with the following exception: For one cup of water or milk, substitute 1 cup soy milk whisked with 1 tsp apple cider vinegar and 1/2 tsp salt. Let this sit about ten minutes to curdle before mixing it in. [This replicates the buttermilk found in German chocolate cake recipes.]

To prepare the mini-Bundt pan, grease each opening carefully with coconut oil, then dust it with cocoa powder. After baking, let it cool on a rack until all six cakes pull away from the sides. Loosen each cake with a rubber or plastic spatula, then put a wire rack on top of the pan, flipping the entire thing over and letting the cakes pop out. Allow to cool completely before frosting.

Toast the pecans in a dry skillet until fragrant. Roughly chop the pecans.

Using tongs, add the soaked dates to the blender.

Add the melted coconut oil, soy powder, vanilla, and honey to the blender with the dates and blend on high until completely smooth and no flecks of dates are visible. Add enough date-soaking water as you blend to make a frosting that's spreadable but still a little loose.

Pour into a bowl and stir in most of the pecans and the coconut. Frost each of the cakes with a generous dollop of frosting, allowing it to drip down the sides. Sprinkle with the remaining pecans and coconut.

Cut the cakes in half to serve 12.