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Preheat oven to 350 degrees F and grease a 9×13 baking dish.
In a large bowl, combine butter and sugar. Beat until smooth, then add eggs and vanilla. Beat until light and fluffy.
In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet until just combined.
Pour batter to the prepared baking dish and bake for 30-34 minutes or until an inserted toothpick comes out clean.
As cake bakes, combine unsweetened coconut milk, almond milk, and sweetened condensed coconut milk in a large bowl. Whisk until smooth.
Remove cake from oven. Using a fork, pierce the top of the cake all over.
Pour milk mixture over warm cake and allow it to fully cool to room temperature. Once cool, cover and refrigerate for 8 hours or overnight. Place canned coconut cream is fridge at this time as well!
Frosting: Do not shake cans of coconut cream! Carefully open cans and spoon the solid cream from the top of the can into a large bowl. Set liquid at the bottom of the cans aside for another use.
Whisk coconut solids until smooth, then add powdered sugar and vanilla.
Frost cake and dust with cinnamon if desired. Chill until ready to serve.
