Begin by combining the wet ingredients to the chocolate cake mix. Add to a baking tray sprayed with coconut oil. Bake in a 325 degree oven for 16 - 18 minutes. The cake is done when a toothpick stuck in the center comes out clean. Remove from oven and let cool.
Beat the butter until fluffy in a stand mixer. Add the confectioner sugar one cup at a time. Mix until combined, and then, add one tbsp of the coconut milk. Next, add the peppermint extract.
Continue by adding one cup of the sugar and one tbsp of the coconut milk. After all the sugar is added, check the consistency to see if you need the last tbsp of milk or need more sugar.
The final step is to place the candy canes in a freezer bags and smash them lightly with a rolling pin. When smashed to small crumbs, add the candy canes to the mixed frosting and mix in gently. Using an offset spatula, spread the frosting over the cake.
Serve and enjoy!