Fresh Coconut Layer Cake

Recipe for Olga's Original Fresh Coconut Layer Cake (Dairy Free, Gluten Free, Grain Free, Refined Sugar and Oil Free, Soy Free, Paleo Friendly)Ingredients:For the citrus cake:1. 1/2 cup plus 1 tablespoon coconut flour2. 4 tablespoons arrowroot flour/starch3. 1 tablespoon baking powder4. A pinch of fine pink Himalayan salt5. Zest of 1 lime, 1 lemon and 1 large orange6. 6 large eggs, at room temperature7. 1/3 cup plus 4 tablespoons good-quality raw honey, such as New Zealand Beech Honeydew honey by Taylor Pass Honey Co  8. 1/3 cup full-fat coconut milk9. 1/2 cup melted naturally refined coconut oil10. 1 tablespoon pure vanilla extract11. 1/4 cup freshly squeezed lime-lemon juice, from about 1 lime and 1/2 lemonFor the whipped vanilla coconut cream:1. 2 (13.5-oz.) cans of full-fat coconut milk2. 1 vanilla bean, split lengthways and seeds scraped outFor the assembly:1. 2-3 tablespoons good-quality raw honey, such as New Zealand Beech Honeydew honey by Taylor Pass Honey Co, to taste2. 1 1/2 cups freshly grated coconut flakes, dividedDirections:To make the cake:1. Preheat the oven to 350° Fahrenheit.2. Line the bottoms of 2 8-inch cake pans with parchment paper, grease the edges with coconut oil and set aside.1. In a large bowl, whisk together the first 5 ingredients, make a well in the center and set aside.3. In a medium bowl, whisk together the eggs, honey, coconut milk, coconut oil and vanilla. Slowly drizzle in the citrus juice while constantly whisking the egg mixture.4. Pour the egg mixture into the dry mixture and stir to combine.5. Divide the batter evenly between the cake pans and bake for 13-14 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.To make the whipped vanilla coconut cream:1. Place the unopened cans of coconut milk in the fridge overnight. The next day, open the cans and scrape out the thickened cream, leaving the liquid behind; place in a medium bowl. Whisk the cream by hand or using a stand mixer until soft peaks form. Fold in the vanilla seeds.To assemble the cake:1. Release the cake layers by running a frosting spatula or a butter knife around the sides of the pans; carefully invert and discard the parchment paper.2. Place one of the layers on a serving plate and top with 1/3 of the cream. Drizzle with honey and 2-3 tablespoons of freshly grated coconut flakes.3. Top with the remaining layer, spread the rest of the cream over the top and sides of the cake. Sprinkle the remaining coconut flakes over the top and gently press onto the sides.4. Enjoy at room temperature. Double the recipe to make a four layer.Serves 6-8