Put coconut milk cans in the refrigerator overnight before starting the recipe to separate the coconut cream and coconut water.
Preheat oven to 350° F.
Prepare the cake base by mixing the Open Nature gluten-free chocolate cake and cupcake mix with two whole eggs, 1/2 cup of milk or water, and 1/2 cup of softened dairy-free butter. Mix with an electric mixer on low speed until well combined.
Bake the cake in a 9-inch cake pan at 350°F for approximately 50 minutes. Let cake cool down.
Once the cake is cool enough, using a big spoon cut out the center of the cake leaving 1 inch of the cake on the sides and on the bottom. This will make a space for bananas and coconut cream filling. Save the cake crumbs for later use.
Cut the bananas in half and put them in the cake.
Prepare chocolate flakes from chocolate chips using a food processor. Just add the chocolate chips to the food processor and cut until flaked or cut by hand with a knife.
Prepare coconut cream using previously refrigerated coconut milk cans. Separate the coconut cream from coconut water and put the coconut cream in a big chilled bowl. Mix the coconut cream with an electric mixer until creamy. Mix in 3 tbs of Jell-O instant vanilla pudding. Finally, add the chocolate flakes prepared in the previous step.
In the final step, sprinkle the saved chocolate cake crumbles all over the cake to cover the coconut cream filling. This will create the impression of a mole pile of dirt.
Refrigerate the cake for several hours before serving.