Two soft, tender cake layers get soaked in sweetened espresso for that unmistakable tiramisu depth, then layered with a whipped coconut cream frosting that's beaten until thick and fluffy enough to hold soft peaks. A dusting of cocoa powder over the top finishes it with that classic bakery-case look, while the espresso soak keeps every bite moist without ever feeling heavy. The batter itself comes together simply, with plant-based milk and a touch of apple cider vinegar giving the crumb lift and a gentle tang before it bakes into a golden layer that springs back to the touch. Chilling the assembled cake for several hours lets the flavors settle and the frosting set into clean, sliceable layers. It's an elegant make-ahead dessert that fits neatly into a dairy free spread, no one at the table will guess it's anything other than the real deal.
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The night before (or at least 4 hours ahead), place 2 cans of full-fat coconut milk in the refrigerator upright and undisturbed. When ready to make the frosting, open the cans without shaking and scoop the thick white cream from the top into the bowl of a stand mixer or a large mixing bowl, leaving the watery liquid behind. Refrigerate the cream until needed.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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