Preheat oven to 350 degrees and spray 3 8-inch cake pans with non-stick spray and line the bottom with parchment paper.

In a medium bowl, whisk together the coconut milk, egg whites, vanilla extract, and coconut oil until well combined.

In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder, and salt. Stir in the shredded coconut.

Pour in the milk/egg/oil mixture and stir until well incorporated and the batter is smooth.

Transfer the batter evenly between the prepared pans and bake at 350 degrees for 20-24 minutes (or until a cake tester comes out with moist crumbs. Cool the cakes in the pan for 10 minutes then cool completely on a wire rack.

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Stir together the CocoWhip (defrosted if frozen) and the coconut custard.

Add the vegan butter to a bowl of a stand mixer and beat at medium speed to soften. Add the shortening and beat until well mixed.

Add the powdered sugar and mix on low speed. While the mixer is running, add the vanilla extract and coconut milk. If the frosting is too thick, you can thin it with a little more coconut milk.

Turn the mixer to medium-high speed and beat the frosting until smooth and creamy, scraping down the bowl as necessary.

Place one of the cake layers on a cake stand or cake plate. Add some of the frosting to a piping bag and pipe a border along the border of the cake. Fill the icing dam with half of the cake filling and then top with the second cake layer.

Pipe another border around the cake layer and then fill that icing dam with the remainder of the cake filling and top with the last layer of cake.

Frost the cake with the remaining frosting. To decorate, press the toasted coconut along the sides of the cake.