Preheat the oven to 350°F. Grease a 9x9” baking tin and line with parchment paper. Measure out non-dairy milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes.

In a large mixing bowl, use a handheld mixer to cream together the vegan butter and sugar until light and fluffy. Add in yogurt and extracts. Combine on low speed.

Add baking powder, baking soda and salt. Pour in 1/2 of the milk mixture followed by 1/2 of the flour and combine on low speed until almost incorporated then add in remaining milk mixture and flour, mixing on low until batter is smooth. Fold in unsweetened shredded coconut. 

Pour batter into prepared baking tin. Bake for 35-40 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cake to cool for 20 min in tin before transferring to wire cooling rack. 

While cake is cooling, make the cream cheese frosting. In a mixing bowl, use a handheld mixer to combine the butter, cream cheese, and extracts until combined. On low speed, beat in the powdered sugar 1 cup at a time until a creamy frosting forms.

Frost cooled cake and top with shredded coconut. Serve slices with mini Cadbury eggs or sprinkles. Enjoy!