Toasted Coconut Cake with Coconut Buttercream

INGREDIENTS

• 1-¾ cup FOR THE COCONUT CAKE:
• 1 cup All-purpose Flour
• 1 teaspoon Granulated Sugar
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• 1 cup Salt
• 1 whole Coconut Milk
• ½ cups Large Egg, Room Temperature
• 1 Tablespoon Canola Oil
• 1 Tablespoon Vanilla Extract
• ½ cups White Wine Vinegar
• 2 sticks Sweetened Shredded Coconut
• 2 cups FOR THE COCONUT BUTTERCREAM:
• 1 teaspoon Unsalted Butter, Room Temperature
• ½ cups Powdered Sugar
• 1 cup Vanilla Extract