Preheat oven to 325°F. Grease two 9" round cake pans, then line with parchment paper circles in the bottom. Apply more coconut oil (or whatever you are using to grease it) and then dust it with coconut flour. This will ensure your cake comes out super easy.

The easiest way to do this is to get out four metal bowls. Two for each cake. One for dry and one for wet. So the following instructions are for both cakes.

Start with the Coconut Cake: Sift the flour, salt, spices and baking powder into a small bowl. Set aside. Do the same for the Chocolate Cake but sift the flour, cocoa, salt and baking powder.

In the remaining two separate bowls, blend the melted coconut oil, yogurt (if using), maple syrup or honey, vanilla and eggs until completely mixed.

Now pour the dry ingredients into their respective wet ingredients. Stir in the shredded coconut for the coconut cake.

Now pop those suckers into the oven and bake for 30-35 mins. or 20-25 in a convection oven. Check for doneness at the earliest time.

Remove from the oven when done and set on a cooling rack for 20 minutes.

Turn the pans over onto the cooling rack, peel off the parchment and allow the cakes to completely cool before frosting.

For the Ganache: In the top of a double boiler, melt the chocolate until completely liquid. Remove from heat, let stand five minutes and add in the palm oil shortening and the maple syrup. Stir in salt. Use immediately.

For the Frosting: Start by grinding the palm sugar in a coffee grinder to make it into an icing sugar like consistency.

Then in the bowl of a stand mixer of with a hand blender, blend the butter until creamy. Add the sugar in three additions and beating on slow until incorporated.

Then mix in the vanilla, coconut milk and coconut butter. Mix until fluffy and blended. Set aside.

Can be kept at room temperature or in the fridge for a harder frosting.