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Preheat the oven to 350°F (180°C).
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Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
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Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and desiccated coconut. Mix together.
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Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it’s well mixed but be careful not to overmix.
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Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
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Bake for 30 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.
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Transfer the cakes to a cooling rack and allow them to cool completely before frosting.
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Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it’s too thin add more powdered sugar.
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Frost your cake and decorate it with plenty of desiccated coconuts.
