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Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two, 6” x 3” cake pans with parchment paper and lightly grease.
In a small bowl combine flour, baking soda, baking powder and sea salt, set aside.
In a large bowl, melt butter. Whisk in coconut milk, canola oil, sour cream, eggs and vanilla.
Whisk in dry ingredients until smooth.
Add coconut and stir until evenly distributed throughout the batter.
Pour an equal amount of batter into each of the prepared cake pans.
Bake for 30 to 35 minutes or until the top is set and a cake tester inserted in the center comes out clean.
Remove cakes from the oven and let cool completely on a wire cooling rack.
Lift the cooled cakes out of the cake pans and remove the parchment paper.
See this coconut frosting recipe post for instructions.
Then, spread a small amount of frosting on a cake plate and place one cake round on top of it. Spread or pipe coconut frosting on top of the first cake round, then put the second on top of the frosting. Spread the rest of the frosting over the two layers.
Chill in the refrigerator overnight This cake gets more moist as it sits overnight, so please make sure to plan accordingly.
Coconut cake is best served room temperature, so I suggest removing the cake from the refrigerator 2 hours before serving.