Preheat Oven to 350 degrees. Spray two 9-inch cake pans with cooking spray and set aside. See notes to make cupcakes or sheet pan.
In a large mixing bowl, combine the almond milk and apple cider vinegar. Allow it to sit for 5-10 minutes until it looks curdled.
After you let the milk sit, add the sugar, coconut extract, vanilla extract, and oil to the mixing bowl and mix together until the sugar is dissolved.
In a large bowl whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt.
Slowly pour in the wet mixture and mix with rubber spatula. Do not over mix.
Add coconut flakes and fold them into the cake batter.
Divide batter evenly among both cake pans. Bake 28-30 minutes or until a toothpick in the center comes out clean.
Remove cake from the oven and let cool before transferring to a cooling rack. Let the cake cool completely before assembling!
To Make the Frosting:
Whip the softened butter with a hand mixer or stand mixer until a little fluffy (about 30 seconds). Start to add the powdered sugar 1 cup at a time until frosting is fluffy and well incorporated. I used 4 cups.
Add in 2 Tablespoons of almond milk and vanilla. If you need more liquid, add the last Tablespoon of almond milk.
You’ll know it’s ready when it has a light fluffy texture that stands up nicely on the end of the whisk.
Once cakes are cooled, add 1 cake to a cake stand and frost a thin layer on top using a butter knife or frosting knife.
Carefully place the second cake on top of the frosted cake and frost the top and sides of both cakes.
Cover tops and sides of cake with coconut flakes.
For cupcakes: (fill 3/4 of the way): bake 18-20 minutes or until a toothpick inserted in the center comes out clean. For 9 inch Cake: fill about 3/4 of the way (note this is for a regular 9-inch cake pan that is around 2 inches tall): Bake 28-30 minutes or until a toothpick in the center comes out clean. For 9x13 inch Sheet Cake- Bake 25-30 minutes. Please note that glass or metal pans will vary in cook time. You should watch the cake by setting it to the lower end of the cooking instructions and give it 2-3 minute increments until your toothpick comes out clean. I used a dark non-stick metal pan and mine was done in 25 minutes.