Preheat oven to 350F (175C) and place the top rack in the middle of the oven or the shelf right above.

Line 2 9-inch round cake pans or 3 6-inch cake pans with parchment paper (for easier lifting after baking) by placing a pan on top of the parchment paper, tracing it with a pencil, and cutting it with scissors.

In a large bowl or the bowl of your stand mixer, sift and mix the coconut flour, almond flour, baking powder, and cocoa powder.

Blend the coconut milk, honey, eggs, and vanilla extract on low speed for 10-15 seconds until all ingredients are thoroughly combined.

Slowly pour wet ingredients into the dry ingredient bowl while mixing on low speed. Mix just enough for everything to combine, stopping once to scrape the sides and the bottom. The batter will look like a thick chocolate mousse.

Divide the batter into the prepared baking pans.

Place the cake pans on the same rack and bake in the preheated for 50 minutes for the 9-inch pans and 40 minutes for the 6-inch pans. Until the middle is not wet and a toothpick comes out clean. Remove them from the oven and let them cool down completely before taking the cakes out of the pan.

While the cake bakes, in a double boiler, melt the frosting ingredients over medium heat. Whisk until smooth and completely combined. Transfer the frosting bowl to the freezer for 20 minutes to chill.

Remove it from the freezer and use a hand mixer or the whisk attachment of your stand mixer to whip the frosting until stiff peaks form.

Use a long serrated bread knife to cut the top of the first cake layer to achieve a flat base for the second layer. Place it on a serving plate or cake stand.

Spread some frosting on top of the first layer, place another cake layer on top, and finish by frosting the top and sides of the cake. Keep the cake on the counter until serving, or refrigerate it and take it out an hour before slicing.