1. Preheat oven to 350 degrees F (180 C) and grease 2, 9-inch (or 8 inch) round cake pan with oil and line with circles of parchment. Dust them lightly with flour and shake out the excess. Whisk together coconut oil and sugar until creamed then add the coconut cream and almond milk. Add salt, baking powder, vanilla, and cacao and stir until smooth. Stir in the flour until batter is smooth.
2. Divide batter among the prepared pans and place in oven. Bake for 35 - 45 minutes until toothpick comes out clean (ovens may vary so if it's not quite done give it a bit longer). Remove from oven and allow to cool for about 15 minutes then loosen edges with knife and remove cakes from the pans by inverting them over large plates. Once you've taken them all out, cover them with plastic wrap to seal then place in the freezer for a minimum of 30 minutes before you can frost the cake.

Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment beat the coconut oil, almond butter and one cup of powdered sugar on low until combined, repeat with the remaining 2 cups then add the remaining ingredients slowly (cacao powder, salt, vanilla). Beat on high until light and fluffy for about a minute.

Assemble:

1. Remove cakes from freezer and if needed, trim to level with a serrated edge knife. Spread a generous amount of the frosting on one of the layers.Repeat last step for the next layer of cake, then spread frosting around the outside of the cake in a smooth coating. If desired, top the cake with flowers.
2. Best to store this in a cake dome or some type of air tight covering.