Pour in the buttermilk and add brewed coffee. Mix on medium for 30 seconds. Scrape down the sides of the bowl. Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.. Preheat your oven to 350 Fahrenheit or 180 Celsius. Grease two 20 cm round cake pans with coconut oil and line them with parchment paper. Working your way up to a high speed, mix ¾ cup of coconut oil and 1 ½ cups of brown sugar together until smooth. Then add 1 ½ tsp of vanilla extract and 1 cup of coconut milk.

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Beat the butter in a stand mixer basin fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce the mixer speed to low and add the salt and vanilla extract. Then, gently add the powdered sugar and cream. Mix on medium-high for 5 minutes or until light and fluffy.. Prepare cake mix following recipe instructions. Bake and cool cake in teddy bear pan. Using Black icing color, tint 1/8 cup icing black. Using Rose icing color, tint 1/8 cup icing rose. Reserve 1/8 cup icing white. Using medium brown bag with tip 5, pipe pads, inner ear and muzzle; smooth using tapered spatula.