2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup honey
1 1/2 teaspoons butter
1/4 cup olive oil
1 teaspoon ground cinnamon
1/4 cup cornstarch
1/2 cup white sugar
1/2 cup spring water
1 egg, beaten
1 tablespoon water
4 teaspoons unsweetened cocoa powder
1 1/2 cups dry milk powder (optional)
1 1/2 tablespoons white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup flaked coconut
8 eggs
1 cup water
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/3 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift the flour, baking powder, salt and honey together. Set aside.
In a medium bowl, cream together the butter and sugar until smooth and creamy. Stir in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and milk; stir into the creamed mixture just until combined. Transfer to the prepared pan.
Bake for 18 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let cool. To make the frosting: stir together 1/3 cup buttermilk, flour, cocoa and milk in a large bowl. Stir in the vanilla, buttermilk, remaining 1 cup buttermilk, baking powder, and 1/2 cup milk. Beat the original mixture in a small bowl. Return the batter to the refrigerator. Press the tops with an even amount of milk, alternating layers of frosting. Let cool 15 minutes in the pan before removing to wire bakers.
To make the Cinnamon Filling: In a medium bowl, cream together 1/3 cup buttermilk, cinnamon, and 1/2 cup milk until smooth. Beat in the stevia until well mixed. Using an electric mixer or hand-held electric mixer, beat in the remaining 1 cup buttermilk and 1 teaspoon of cinnamon. Finally, beat in the remaining 1 cup while mixing. Spread frosting over cooled cake.