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1
Preheat oven to 350 F. Grease three 8-inch round cake pans, and line bottoms with parchment paper. Set pans aside.
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2
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. Set aside.
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3
In the bowl of a standing mixer with a paddle attachment, mix coconut milk, egg, oil, vanilla and vinegar on medium speed until well combined. Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated. Gently fold in the shredded coconut.
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4
Evenly distribute the batter into the prepared cake pans and spread evenly. Bake for 18 to 20 minutes or until a wooden pick inserted in the center of a cake comes out clean. Remove pans from oven and set on a wire rack. Cool cakes in pans for about 10 minutes before inverting them out of the pans onto a rack. Let them cool completely before frosting.
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5
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and coconut milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
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6
To assemble the cake, place one cake layer on your serving plate and spread the top with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread the top of the second cake with another 1/3 cup of frosting. Place the last layer of cake on top, smear a thin layer of frosting on the top and sides of the cake. Cover the cake with toasted coconut.
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7
Cover and refrigerate the cake. Leave out at room temperature for at least an hour prior to serving.
