In a small bowl, combine the milk and vinegar and set aside for around 5 minutes to “sour”.
Preheat the oven to 350˚F. Lightly spray a 9x13 inch cake pan and set aside
Cake: In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add in the eggs, coffee, oil, vanilla and the milk mixture, and beat in until the mixture is fully combined. Pour into the prepared pan.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Frosting: In a medium bowl, cream together the butter and cream cheese. Slowly add in the icing sugar until fully incorporated, then blend in the randy extract. Fold in the coconut.
Spread the frosting over the cake .
Notes
I use avocado oil in this recipe, but any neutral oil works well.