Add all dry cake ingredients to a bowl and whisk. Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk. Let the batter rest for 5 minutes.
Divide the batter into two pans and bake in the oven for 20-25 minutes. Let both cakes cool. Cut each cake in half, then slice each half into 8-9 strips about 1" wide, so 16-18 strips per cake.
Open the chilled cans of coconut milk and scoop out the solid cream into a large mixing bowl. Add the powdered sugar or powdered Erythritol to the coconut cream.
Combine the chilled coffee and coffee liqueur in a medium-sized bowl. Then lightly press one side of the cake slice to the top of the coffee and remove it immediately.
Cover the pan with plastic wrap and allow to chill in the fridge for at least 3 hours or overnight. Then, finally, dust the tiramisu with cocoa powder, serve, and enjoy!