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Preheat the oven to 350 °F (180 °C). Line a 9-inch round or square pan with parchment paper. Slightly oil with cooking oil. Set aside.
In large mixing bowl, add the self-rising flour, coconut and sugar. Whisk to combine.
Fold in the liquid ingredients: melted coconut oil, canned coconut milk, and optional vanilla extract. Whisk until it forms a smooth batter.
Pour evenly into the prepared pan and bake it on the center rack of the oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
Let the cake cool down for 10 minutes in the pan, then cool it down for 2 hours on a cooling rack before slicing.
You can serve the cake plain or frost the cooled cake with my coconut frosting recipe or my dairy-free vanilla frosting.
Sprinkle coconut flakes on top of the cake before serving.