Preheat oven to 350*. In a large mixingbowlcombine cake mix, sour cream, oil, eggs, water, and vanilla extract. Mix using astand mixeron high for 5 minutes. Grease (2) 6 inch round cake pans and place a circle piece of parchment paper inside the cake pans. This will keep the cakes from sticking to the pans. Pour half the cake batter into each pan. Bake for 35-40 minutes. Once baked, flip out of pans and let cool for 20 minutes.

In a largesaucepanover medium-high heat, mix heavy whipping cream, brown swerve, and butter. Heat until boiling and then continue to boil for 2-3 minutes or until thickened. Remove from heat and transfer to a metal bowl. Add in vanilla extract, pecans, and chopped Ketonia coconut macaroons. Let cool for 20 minutes on the counter and then 15 minutes in the fridge. Mix every 5 minutes. The frosting should become thick.

Place a dollop of frosting on your serving dish and place one cake centered on top. The frosting will help keep the cake from moving around. Put a generous amount of frosting on top of the cake and smear ir evenly across the cake all the way to the edges. Place the second cake on top and do the same thing. With the remaining frosting, cover the sides of the cake. Decorate with chopped pecans or slices of strawberry.