• Start by heating your oven to 350°F.
• Grease two 8-inch round or square cake pans with non-stick cooking spray and dust with flour.
• In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
• Add liquid coconut oil*, non-dairy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
• Stir in grated coconut and walnuts.
• Lastly, add the vinegar, stir about seven times, and quickly pour into the prepared cake pans.
• Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
• Let sit for ten to fifteen minutes before carefully removing the cakes from the pan and letting them cool.
• While the cakes is baking, prepare the frosting. In a skillet melt two tablespoons of coconut oil and add in the grated coconut. Stir continually over low heat until the coconut begins to toast and turn slightly brown. Remove the coconut from the pan and allow it to cool.
• In a separate bowl cream together two tablespoons of coconut oil with the vegan cream cheese. Add in two teaspoons of non-dairy milk and then cream in the powdered sugar slowly, in small batches.
• Stir in 1 ½ cups of the toasted coconut and leave the remaining ½ cup aside to add to the top of the cake at the end.
• Place the frosting in the fridge for about 30 minutes to thicken up.

Assemble the cake:

• Place one of the circle cakes onto a plate and spread ⅓ of the frosting on top of it. Then place the second cake on top of the frosting and press to secure the cakes together.
• Spread the remaining frosting onto the top of the cake and spread it evenly across the entire top and sides of the cake.
• Garnish the top of the cake with the remaining toasted coconut.
• If possible, place the cake in the fridge for about 1 hour to allow the frosting the thicken.
• Cut and serve!