Preheat oven to 350 Fahrenheit. Grease two 9” round pans.

For the cake, whisk together the flour, cocoa, baking soda, baking powder, salt, and sugar.

In a new bowl, whisk together the oil, vanilla extract, and eggs until they are fully mixed in, then whisk in the coconut cream.

Whisk the wet ingredients into the flour.

Carefully mix in the hot coffee to the batter. Pour the batter into the pans and let them bake for 22 to 25 minutes or until a toothpick comes out clean.

For the raspberry filling, add the cornstarch and lemon juice into a small bowl and whisk it.

In a medium saucepan, add the raspberries, sugar, and dissolved cornstarch and bring to a boil. Have the mixture at a gentle boil and keep stirring until the mixture thickens. Once it thickens, remove it from heat and have it cool down. Then, place the raspberry filling into a container and cool it in the fridge.

For the frosting, beat the butter until it’s creamy. Add one cup of powdered sugar and 2 tablespoons of coconut milk and beat it until it’s combined. Then add the other cup of powdered sugar and the remaining 2 tablespoons of coconut milk and beat again until combined. Sift in the cocoa powder, add salt and vanilla extract, and beat again until combined.

Once baked, let the cake cool down and then add your raspberry filling and frosting to the cake!