Preheat your oven to 350°F (175°C) and grease two 8- or 9-inch round cake pans, lining the bottom with parchment.

In a medium bowl, whisk together the flour, baking powder, and sugar until evenly combined and airy.

In another bowl, beat the eggs and coconut milk together until smooth and slightly frothy.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter will look thick but ribbon-like.

Divide the batter evenly between the two pans and smooth the tops. Tap the pans on the counter to release air bubbles.

Bake for 25–30 minutes, until the edges are light golden and a toothpick in the center comes out clean.

Let the cakes cool in the pans for about ten minutes, then run a knife around the edges and transfer to wire racks to cool completely.

In a mixing bowl, beat the butter and cream cheese until smooth, then gradually add powdered sugar until creamy and spreadable.

Frost the cooled cake layers, stacking gently. Chill briefly to set the frosting before slicing.