• In a bowl, mix together flour, coconut oil, sourdough starter, and water. Cover and allow to sit overnight or up to 24 hours. (Optional)
• In a large bowl, mix together sucanat or rapadura, salt, and finely ground coffee (optional).
• To the dry ingredients, add eggs, vanilla, cocoa powder, and whole milk.
• Next, add the sourdough mixture into the rest of the ingredients. Whisk to incorporate until smooth.
• Lastly, add baking soda and incorporate well.
• Preheat the oven to 350º F.
• Prepare two, 9-inch cake pans with butter.
• Divide cake batter evenly between the two prepared cake pans.
• Bake for 30-35 minutes, until a toothpick inserted comes out clean.
• Remove from the oven. Allow to cool for about 10 minutes, then remove from the pan and allow to cool completely before frosting.

Create the frosting:

• In a stand mixer bowl with whisk attatchment (or a large bowl with a hand mixer), add the softened butter.
• Beat the butter on high speed for a few minutes until it becomes light and fluffy.
• Turn the mixer down to low speed and slowly add in the cocoa powder and powder sugar until it is incorporated.
• Add vanilla and 3 tablespoons of cream.
• Once the ingredients are incorporated well, turn the spead back up to medium and whip until light and fluffy. Add remaining cream if the frosting seems too stiff.
• Frost cake.