Strawberry short cake

My best friend requested a strawberry short cake for her birthday cake... easy enough except she is also gluten free, dairy free and can only have maple syrup as a sugar. This is not that hard for the actual cake recipe but when it came to the frosting I had to do a little research. What came out was the most delicious cake

recipe follows 

 Ingredients for cake: 
2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon sea salt
10 eggs
1 1/3 maple syrup
1 tbsp vanilla extract

preheat to 350
combine flours and salt
In another bowl mix eggs, maple and vanilla
mix into dry
grease and flour 2 nine inch pans
split the batter into the pans

bake for around 35-45 minutes

now the texture of this cake is a little weird so it will be super moist but don't be alarmed, let the cakes cool for at least 30 minutes before putting the icing on. If you can't wait that long you can place the cake in the freezer for around 10 minutes before

For the icing
2 cans coco milk - placed in the fridge over night
2 table spoons coco palm sugar

take the cans out of the fridge carefully as to not shake them - you want to use only the cream that has formed on top not the rest of the clear liquid
spoon the cream out and mix with an electric mixture the coco sugar
mix for around 10 minutes until a legit frosting has been formed

to form the cakes:
top one of the cakes with the frosting and cut strawberries, place the other cake on top and cover in cream, place as many strawberries on top as you want
!!! keep refrigerated before serving or the icing will melt !!!!