Cocoa Coconut Cake

Cake...I haven't had any cake in....a very long time. I am allergic to gluten, white sugar, and dairy, so cakes and icings are rare for me. But! Just the other day I found this AMAZING recipe online, changed it around a bit so that I could eat all the ingredients in it, and then made it. :) It turned out way better than I expected it to! Here is the recipe, (its gluten free, white sugar free, and dairy free): 

One dozen eggs
2 1/4 cups coconut milk
3/4 cup honey
1 1/2 tablespoons vanilla
2 cups coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt

1. Preheat oven to 350 degrees. Grease two 9" round cake pans (coconut oil) line with parchment circles cut to fit the pans, and then grease the parchment as well. Set aside.
2. In a large mix eggs, coconut milk, honey, and vanilla together until completely blended and smooth. In a separate bowl, whisk coconut flour, baking soda, and salt together to get out as many lumps as possible.
3. Add the dry ingredients to the wet ingredients and combine very thoroughly with a mixer.
4. Pour into the prepared pans and bake for about 40 minutes, or until slightly browned on  the edges and the cake pulls away from the sides of the pan. (I inserted a butter knife into the middle, and when it came out clean, I took the cake out).
5. Place the cakes on cooking racks until completely cool before you loosen them from their pans. Run a knife around the edge and carefully turn the cake pan over until the cake comes out. (I banged it out when it didn't just fall. :D)
6. Assemble the cake by placing one cake on a plate, spreading with the icing (below) and stacking the second cake directly on top. Then frost with the icing. <3

Cocoa Cream Icing:

1 cup coconut cream (thick) (or 2 sticks of butter if you get desperate)
1/2 cup raw honey
2/3 cup cocoa powder
2 tablespoons vanilla

1. Put cream and honey in a large bowl and beat until well combined and a light color. Turn mixer off and add cocoa powder and vanilla. Beat again till very smooth.
2. It might be a good idea to refrigerate it until it is time to ice the cake.

My mother and I both cut into it at 12 pm as a celebration for me getting half-way through my story (200 pages!) It gave us such a treat, and I hope you all will enjoy it to!