Preheat oven to 180 degrees C (350 degrees F) and grease 2 round springform tins, with a little coconut oil spray, or butter. Also line the base with greaseproof baking paper.
In a large bowl, mix the coconut flour, tapioca flour, baking soda, baking powder and set aside.
In a second large bowl, add the avocado oil, unsweetened cocoa powder, raw honey, vanilla extract and cooled coffee and mix together until it looks like chocolate.
In the same bowl as the chocolate ingredients, one at a time, add the eggs, stirring after each one.
Add the dry ingredients to the wet ingredients, whisking making sure there are no lumps, and the batter is thick and glossy.
Whisk in the milk until thoroughly mixed in.
Evenly divide mixture between the (20 cm/8 inch) two cake tins and smooth out the top with back of a spoon.
Bake the cakes for 35 minutes. (To test, insert a cake skewer and if it comes out clean, cakes are done)
Once finished cooking, remove from oven and cool in the cake tins for 5 minutes, then release from tin and let cool on a wire rack.
FROSTING: Whilst cake is cooling, make the Chocolate Avocado Frosting. Add the avocado flesh to a food processor and blend until smooth and creamy. Then add remaining ingredients and process until thoroughly combined, scraping down the sides a couple of times to make sure it is all processed evenly.
ASSEMBLY: Place one cake on a plate, and lather ½ of the frosting on the top, then place the second cake on top and lather another ½ of the frosting on top.