Gingerbread Layer Cake

Ingredients

Cake Ingredients:
3 cups all-purpose or gf flour
1 teaspoon baking powder
1 cup molasses (I used half masasa honey)
1 cup heavy coconut cream (like the culinary stuff found in a can or container on the shelf)
3/4 cup packed dark brown sugar
3/4 cup coconut oil
3 eggs
1/2 cup d-f sour cream
4 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Icing Ingredients:
1/2 cup coconut oil or (preferable) Nutiva
2 cups confectioner's sugar
2 8-ounce packages d-f cream cheese, softened
1/4 teaspoon vanilla extract

Cake Instructions

1. Preheat oven to 350 degrees F.

2. Line two 9-inch cake pans with parchment paper, then lightly coat with baking spray.

3. In a large mixing bowl beat together dark brown sugar and butter until fluffy.

4. Add eggs, molasses, sour cream and heavy cream. Combine well.

5. Sift in ground ginger, cinnamon, nutmeg and salt.

6. Divide evenly between the two prepared pans and bake for 25 minutes or until tester comes out clean. Let cool completely before icing.