Preheat the oven to 350°F (180°C). Lightly grease a 7-inch cake pan and line the bottom with parchment paper. (*Please read my blogpost if you want to use another size).
Sift the flour, baking powder, and baking soda into a mixing bowl. Add the salt and sugar and whisk to combine.
Add the coconut milk, melted coconut oil, lemon juice, and vanilla extract and mix until just combined, then add the shredded coconut flakes. (Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick but please do not overmix or your cake will get dense).
Pour the batter evenly into your prepared cake pan. Bake for about 45-50 minutes, or until a toothpick inserted into the center of your cake comes out clean.
Allow to cool completely in the pan set on a wire rack. (The cake must be completely cool before cutting, frosting and assembling *see recipe notes).
Once the cake is cooled cut into 3 even cake layers.