Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Gradually add dry ingredients and vanilla extract. Mix until just combined, then gently fold in toasted pecans.
Pour batter into prepared pan and bake for 50–60 minutes, until a toothpick inserted comes out clean.
Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
Mix coconut flakes with chopped pecans in cream and spread over cooled cake before serving.
