Preheat oven to 350° and butter, flour and line the two 9-inch cake pans.

In a large bowl cream together butter and sugar until fluffy.

Add coconut oil and eggs 1 at a time.

In another bowl whisk together flour, salt, baking soda and powder.

To mixer add the coconut milk and flour mixture alternately.

Use a cup measure to divide cake batter equally between the two prepared cake pans.

Bake for 20 -25 minutes depending on your oven, the cake is done when you insert a skewer and it comes out clean.

Let cool for 10 minutes, then unmold and remove the wax paper liner.

Allow to completely. Keep cake refrigerated.

*for this recipe you will only need one can of unsweetened coconut milk.

**for this recipe one 14 ounce bag of sweetened coconut flake will be needed.