Instructions
Preheat the oven to 350 degrees.
Lightly grease 3 9-inch cake pans.
Pour the lemon juice into a liquid (pitcher) measuring cup and add enough water to measure one cup.
Set aside.
Place the flour, cocoa, sugar, baking soda, baking powder and salt in the bowl of an electric mixer and mix at low speed to combine the ingredients.
Add the eggs, the lemon-water, coffee, vegetable oil and vanilla extract and beat the ingredients at medium speed for , scraping down the sides of the bowl occasionally, or until well combined and smooth.
Pour equal amounts of the batter into the prepared pans.
Bake for or until a cake tester inserted into the center comes out clean.
Let cool for .
Invert the layers onto a cake rack to cool completely.
Frost and serve.
Place the chocolate chips, coconut milk and coconut oil in a saucepan and place over medium heat.
Cook, stirring, for or until the chips have melted and the mixture is smooth and uniform.
Remove the pan from the heat and whisk in the vanilla extract, confectioners’ sugar and salt.
Let cool, whisking the ingredients occasionally.
Refrigerate until firm enough to be spreadable.