Preheat the oven to 180C/350F. Grease two 9-inch cake pans and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined.
Distribute the cake batter amongst the two greased cake pans. Bake for 25-27 minutes, or until a skewer comes out clean. Let the cakes cool completely, before layering.
Make the whipped cream filling. Open the chilled coconut milk cans and scoop out the hard cream formed at the top into a large mixing bowl. Discard the liquid and use it for something else. Beat the coconut cream until soft peaks form. Add the powdered sugar and vanilla extract and beat until thick and creamy.
Start layering the cake. Add the first cake, followed by half the cream, followed by the cherries. Place the next cake on top and add more cream and more cherries, if desired. Refrigerate for at least an hour, for it to set.
* You can also use sugar free subs, like monk fruit sweetener or erythritol. TO STORE: Cake should always be stored in the refrigerator, covered. It will keep fresh for up to 1 week.TO FREEZE: Place leftover slices of the cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw to room temperature before enjoying.