Gather your ingredients
Preheat the oven 350 degrees.
Prepare 2 half sheet pans with parchment paper.
Spray Pam on top of parchment. (Set aside)
Let's get your mixer ready by adding the paddle attachment to the arm.
In the mixing bowl add flour, cocoa powder, baking powder, baking soda, salt, brown sugar and granulated sugar.
On your lowest setting mix your ingredients until all of your dry ingredients are incorporated.
In the same mixer bowl place your wet ingredients. Place your Coconut oil, Coconut Milk, Coconut extract, Vanilla bean paste, hot water, sour cream and eggs.
Using your mixer, place your speed at low and completely mix all of the ingredients until fully incorporated.
Using a spatula, spread your batter over the lined sheet cake pans evenly.
Bake for 15 minutes or until a toothpick comes out clean.
Sprinkle the top with powdered sugar. This ensures it does not stick.
Flip the cake onto a clean parchment and remove the backing of the parchment you just baked on.
Roll the cake tightly.
Place in the refrigerator for at least 2 hours. Let’s start on that Frosting.