Preheat the oven to 180 degrees Celsius, spray two 28cm cake pans with non-stick spray, and line the bottoms with circles of parchment paper. Set aside.
Sift the flour into a mixing bowl, add the sugar, baking powder, cornstarch and salt, and mix.
Add the coconut milk, coconut oil, and vanilla extract and whisk until combined.
Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Allow the cakes to cool completely before frosting.
For the custard frosting: add the ingredients into a saucepan and whisk on medium heat until it thickens. This takes approx 15 minutes or so, then pour into a bowl, cover it with cling wrap, and let it chill.
Once the cakes are cool, whisk the custard until smooth, then decorate the cakes with the custard, toasted coconut, and a dash of icing sugar.
- Slice and enjoy!
