Preheat oven to 350?F. Grease one 6 inch cake pan with coconut oil or butter. Line a muffin tin with cupcake liners (I prepared 16 cupcakes)
Place the coconut flour, cocoa powder, baking soda, baking powder, and salt on a piece of parchment paper. Reserve.
In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs one at a time. Mix until well combined. Add in vanilla and half and half. Mix well.
Using the parchment paper, slowly funnel in the dry ingredients into the wet. Be sure to scrape the sides of bowl down.
Add in the coconut oil and beat on high for five minutes.
Place half of batter into a piping bag and pipe batter into each well of muffin tin until full.
Spoon the remaining batter into prepared cake pan and level out with a spatula.
Bake the cake for around 30 minutes or until toothpick comes out clean from the center. The cupcakes will take about 20 minutes to bake or or until toothpick comes out clean from the center.
Cool on a wire rack for 10 minutes before removing from pans. Once removed from pans, cool completely.