First, preheat the oven to 350ºF. For a traditional round layer cake, prep two 8-inch cake pans. I grease the pans with non-stick vegetable oil spray, then dust with coconut flour.

Alternatively, you could line the pans with parchment paper if you prefer that method.

To make the snowman, I used a 7-inch cake pan and a 9-inch cake pan.  You might also use 6-inch and 8-inch round cake pans (although you may end up with a little extra batter).

In a large mixing bowl, whisk together all of the dry ingredients (flours, starch, sugar cane granules. baking soda, baking powder, and salt). 

Next, pour in the wet ingredients: eggs, oil, coconut milk, and vanilla. Use an electric mixer and beat until smooth. The batter will be thick and sticky and have a less than smooth texture.

Divide the cake batter into each prepared pan and spread it as smooth and evenly as possible.

Bake for 30-35 minutes or until firm and springy. A cake tester inserted into the center should come out clean.  Cool on a wired rack.

While it's cooling, make the frosting. Cream together the butter, shortening, and extracts until it's smooth and light. Add the powdered sugar and a couple of tablespoons of coconut milk and mix. Continue adding milk until you reach the desired consistency (smooth, creamy, and easy to spread!).

Follow the tutorial above for the snowman cake. For a traditional round-layer cake, place one layer on a cake board or cake stand, then cover the top with frosting. Place the second layer on top of that and cover the entire surface with frosting.

Press flaked coconut all over the surface!