First, preheat oven to 350.
Secondly, oil and flour 3 six-inch cake pans.
Thirdly, blend the monkfruit sugar and coconut sugar with the butter and vanilla.
Blend together boiling coffee and cocoas.
Next, make coconut buttermilk by adding 2 teaspoons of lemon juice to 2/3 coconut milk.
Let coconut milk and lemon juice sit for ten minutes it will then be coconut buttermilk.
Combine flours, salt, baking powder, and cream of tartar.
Next, add eggs one at a time to the butter and sugar mixture.
Finally, combine the cocoa water with the coconut buttermilk.
Add some of the flour mixtures then some of the buttermilk.
Lastly, continue alternating between the two until well blended.
Pour into cake pans.
Bake approximately 25-30 minutes or until a toothpick comes out clean.
Remove cake after cooling 10-20 minutes