Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
Add the ingredients for the cake to a blender and blend until smooth. The batter will be very thick - this is normal!
Stir together the ingredients for the pecan topping in a bowl.
Pour half of the coffee cake batter into the prepared cake pan and spread into an even layer. Sprinkle half of the pecan topping over the cake batter. Repeat for the remaining cake batter and pecan topping.
Bake on the center rack of the oven 30 to 35 minutes until the center feels firm when poked. Turn off the oven and leave the coffee cake in the still-hot oven for 5 to 8 minutes. Remove from the oven and allow it to cool 30 minutes before slicing and serving.
*You can also use whole milk yogurt or kefir to replace the coconut milk