I love how it turned out, but there are a few things I would do slightly differently next time. I would probably add another tablespoon of coconut flour to help with keeping the liquid from gelling in the fridge. This cake is best if served within 24 hours of baking. If you wait any longer than that it seems to get weepy. I haven't done enough gluten free baking to know why that is, or to even begin to troubleshoot the issue.
Make sure you measure each portion of the batter out at the same time so you get even layers.
I did 6 colors, in ROYGBV arrangement.