Prep two 8 inch round cake pans by greasing with vegan butter, then dusting with flour. (I used 9 inch at first and then realized 8 or 8 1/2 would yield a taller layer)
Line bottom with rounds of wax paper. You'll thank me later.
Make the Cake
In the large bowl, stir flour, baking powder, baking soda, cinnamon and salt until well combined. Some people sift, I don't have the patience, haha.
Make the flax eggs and set aside (stir together 2 tbsp ground flaxseed and 5 tbsp water)
In the medium pot, boil the 1 cup of water, and stir in 1 cup of organic cane sugar until the sugar is melted and water is a bit reduced, maybe 2 minutes of boiling, but watch this pot! After 2 minutes or less, turn off stove and add the chocolate and butter to this mixture and stir until melted. Then stir in vanilla and flax eggs.
Pour this mixture into large bowl and blend until creamy with a hand mixer. The batter should be a normal cake-batter texture. If it is too dry, add in more water, 1 tbsp at a time, mixing inbetween.
Pour the batter evenly into the pans, and bake 30 minutes, or until a tester comes out clean.
Cool, then run a knife around inside edge of each cake pan, flip clench cake out of pans, peel off the wax bottom, and let cool on a cake rack.
Put the coconut cream and chocolate bar chunks into a 2-cup measuring cup and microwave 40 seconds or so. When you remove the cup, the coconut cream should be steaming and stirring a bit will make all the chocolate melt.
Put the 3 cups of organic powdered sugar and vanilla in a large mixing bowl. Pour the coconut cream and melted chocolate into this, and use a hand mixer to blend it all into a creamy frosting texture. At some point, you'll want to add a little milk to achieve that texture, but do so only a few tsps at at time as the frosting can very quickly become too liquidy. If it does, add a bit more sugar to achieve a spreadable frosting.
If your frosting is ready before your layers are cool enough to frost, saturate a paper towel with water so it is drippy wet, squeeze it out a bit, and cover the bowl carefully with the damp cloth. Don't let water drip into the frosting. This should keep the frosting's shiny texture for 1/2 hour or so.
Once the cake is cool, frost the bottom layer, and put the second layer on top, then frost that...enjoy!