Sarah's Coconut Cake

 My version (very mild changes)

Ingredients:
1 1/2 cups potato starch (not potato flour)
1 1/2 cups sorghum flour
1/2 cup organic coconut flour
1 1/2 cups coconut sugar (original calls for organic cane sugar)
2 teaspoons xanthan gum
3 teaspoons baking powder
3 teaspoon baking soda
1/2 teaspoon fine sea salt
3 free-range organic eggs, beaten, or egg replacer
1/2 cup light olive oil or vegetable oil
1 14-oz can organic light coconut milk
1 teaspoon lime juice
2 teaspoons bourbon vanilla extract

Instructions:
Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper. 
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the eggs, oil, coconut milk, lime juice and vanilla. Beat until smooth. It should resemble a slightly thick and sticky cake batter. 
Scoop the cake batter into the two prepared cake pans and spread evenly. Use wet hands, if necessary, to smooth out the tops. 
Bake in the center of the oven, side by side for 33 minutes, or so, until firm and springy. A cake tester inserted into the center should emerge clean. Cool on a wire rack.
Make the frosting
FROSTING
1 cup coconut butter (Earth Balance sells a fabulous brand!!) (the original calls for 1 cup dairy-free butter)
1 teaspoon coconut syrup (original calls for pure coconut or vanilla extract)
1 3/4 pound powdered sugar
1/4 cup coconut milk
Flaked unsweetened coconut for topping