Ingredients

For the cake:

• 2 2/3 cups of flour
• 1 - 1 1/2 cups cane sugar (add less if you want it to be less sweet)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons ground flaxseed + 2 tablespoons water
• 2 cups dehydrated finely grated coconut
• 1 1/2 cups non-dairy milk
• 1/2 cup vegetable oil, OR melted coconut butter
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon coconut or vanilla essence

For the frosting:

• 1 cup unsalted coconut butter
• 1 can of condensed coconut milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Shredded coconut to garnish

Preparation

1. Pre-heat the oven to 350 degrees F.
2. Prepare two 8-inch cake pans by greasing them fist and then covering with a little flour throughout the whole greased area. 
3. Prepare the flaxseed "egg" by mixing the flaxseed meal with the water. Let stand till thickened.
4. Mix the non-dairy milk with the vinegar or lemon juice and let it curdle for 5-10 minutes.
5. In a large bowl or mixer, add the milk mixture, flaxseed mixture, oil, coconut or vanilla essence, salt and mix well.
6. Add the sugar, and mix until completely dissolved.
7. Using a sifter, in a separate bowl, sift the flour and baking powders together. Add the dehydrated coconut and mix.
8. Add the dry ingredient mixture to the wet ingredient mixture, and mix lightly just until incorporated, do not overmix.
9. Divide the dough into the two greased tins and place them in the oven for 30 minutes until the cake is golden brown and an inserted toothpick comes out dry.
10. Remove them from the oven and let them rest for 5 minutes before removing them to cool on a wire rack.
11. Meanwhile prepare the frosting.
12. In a mixing bowl, place the butter at room temperature, and using a mixer, beat 2-3 minutes until it starts to get creamy.
13. Add the vanilla and salt and beat for 1 more minute.
14. Add the condensed coconut milk little by little, continue beating until creamy, and immediately turn off the mixer.
15. Place one of the cakes on a plate or dish, and using the frosting, spread it on top of the first cake, place the other on top, and cover the entire cake with the rest of the frosting.
16. Finish with grated coconut over the top and sides of the cake.
17. Refrigerate for 4-5 hours to firm up well, serve.