1-Preparation: Preheat your oven to 350°F. Prepare two round cake pans (ideally 7-inch and 9-inch) by greasing them thoroughly and dusting with gluten-free flour or lining with parchment paper for easy removal.

2-Mix Dry Ingredients: In a large bowl, combine all the dry ingredients: gluten-free flour blend, oat flour, potato starch, sugar cane granules, baking powder, cornstarch, xanthan gum, and fine sea salt. Whisk until thoroughly blended.

3-Add Wet Ingredients: Add the beaten eggs, oil, coconut milk, bourbon vanilla extract, and apple cider vinegar to the dry mixture. Beat until the batter becomes thick, sticky, and textured without overmixing.

4-Divide and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 30-35 minutes or until a cake tester comes out clean when inserted into the center.

5-Cool Completely: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before decorating.

6-Cream Butter and Sugar: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.

7-Add Flavorings: Incorporate the coconut extract and vanilla extract, beating until smooth and well combined.

8-Adjust Consistency: If needed, add confectioners’ sugar to thicken or regular milk/water to thin the frosting until you reach your desired spreading consistency.

9-Stack the Layers: Place the larger cake (9-inch) on your serving board or platter. Apply a layer of frosting on top and carefully place the smaller cake (7-inch) centered on top.

10-Apply Crumb Coat: Apply a thin layer of frosting over the entire cake to act as a glue for the coconut coating.

11-Add Snowy Effect: Press the flaked sweetened coconut onto the frosted surface, covering the cake completely to create the snowman’s body.

12-Create Fondant Decorations: Roll out your fondant colors to create the snowman’s features:
* Shape 6 ounces of blue fondant into a tilted top hat and trim
* Form small balls from 5 ounces of black fondant for eyes and buttons
* Shape 1 ounce of orange fondant into a cone for the carrot nose
* Create a scarf from a thin strip of blue fondant with frayed ends
* Add a pom-pom and hat trim using 3 ounces of white fondant
* Roll 5 ounces of black fondant into ropes for arms, splitting the ends to create fingers

13-Final Assembly: Arrange all fondant pieces on the coconut-covered cake to create your snowman’s face, hat, and accessories. Optionally, dust the cake board with powdered sugar for additional snow effect or add decorative snowflakes.