Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, and line the bottoms with parchment paper to ensure the cakes come out smoothly.

In a large bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.

In another bowl, mix the melted coconut oil, peanut butter, and brown sugar. Mix until smooth and creamy. Beat in the eggs one at a time. Whisk in the buttermilk and vanilla extract.

Add the dry ingredients to the wet mixture and mix until just combined. Don’t skimp on the mixing; you want a light, fluffy texture.

Evenly distribute the batter between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. You can let the cake cool in the pans for 10 minutes, then cool it on a wire rack.

As the cakes cool, prepare the frosting. Beat the creamy peanut butter and the soft butter together in a large bowl until well combined. Slowly add the icing sugar, a cup at a time, stirring after each addition. Stir in the heavy cream and vanilla extract, and continue beating until the frosting has a smooth, light, and spreading consistency.

When the cake layers are completely cooled, place a layer of cake onto the serving platter. Spread with a thick layer of peanut butter frosting on top.

Place the second cake layer on top and frost the top and sides of the entire cake. Smooth the frosting with an offset spatula, and pipe on more dollops for good measure if you’re feeling the love for peanut butter.

For a chocolatey twist, you can drizzle some chocolate ganache over the top of the cake or even sprinkle some Reese's pieces on top to give it that ultimate peanut butter and chocolate combination!