The Bojon Gourmet

0 Make the frosting and chill until firm while you prepare the cake layers.
Make the Cake Layers
2 Position a rack in the center of the oven and preheat to 350ºF. Rub the sides of two 8-inch round cake pans (with 2-inch high sides) with the coconut oil. Line the bottoms with rounds of parchment paper cut to fit.
4 In a large bowl, combine the eggs and oil. Whisk until smooth and emulsified. Whisk in the maple syrup, then the coconut milk, vanilla, and lemon juice. 
6 Place a strainer over the bowl and sift in the cassava, coconut, and tapioca flours with the baking powder, baking soda, and salt into a medium bowl. Whisk until very smooth. If there are some lumps in the batter, let it sit for a minute or two, then whisk again. The batter will start out very thin, but it will thicken up as the flours begin to absorb moisture.
12 Pour even layers into the prepared pans (about 675 grams each by weight) and smooth the tops.
14 Bake the cake layers until the tops are golden and puffed with some cracks, the edges pull away from the sides of the pans, and a toothpick inserted near the center comes out with moist crumbs, 25-35 minutes.
16 Place the cakes on a wire rack and let cool completely. Once cool, wrap tightly and chill until firm; this will make them easier to handle and frost.
Assemble the Layer Cake
18 Once the cakes are chilled, loosen the edges of the cakes from the pans using a small, offset spatula. Turn the cakes out onto plates and peel away the parchment, then place right side-up on plates or cutting boards. If the cakes are domed on top, level them with a large, serrated knife. 
20 To frost, place one cake layer on a serving plate or cake stand. Spread a healthy layer of frosting over the top, making it as even as possible. Place the second cake layer over the frosting and smush it down slightly.
22 Now spread a healthy layer of frosting over the top of the cake. If frosting the sides, pull the frosting down the sides to cover. Smooth with an offset spatula. This is your crumb coat. Chill or freeze the cake until the frosting is firm, and repeat frosting the top and sides to make a thicker layer. You can repeat this once more for a third layer if you like. Smooth the top of the cake.
24 Pipe frosting around the edges using large and medium star tips. Sprinkle with crushed freeze-dried berries, toasted coconut, and/or bee pollen. Or go classic with sprinkles. 
26 Chill the cake until ready to serve. If you’re waiting more than a few hours, place the cake in a box to keep the frosting from drying out.
Cut & Serve
28 Use a large, sharp chef's knife to cut the cake into wedges. 
30 The frosting will stay firm at cool room temperature for an hour or two, but it does melt easily if placed in direct sun or if the room is warm. Ideally, chill until ready to serve, then slice and let slices come up to room temperature before serving. This will ensure gooey frosting and soft, pillowy cake.
32 The cake is best within 1-2 days of baking, but leftovers will keep, refrigerated airtight, for up to 3 days. Or freeze leftovers for up to 1 month. Bring to room temperature before enjoying.