Preheat the oven to 350°F degrees. Line 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
In a medium bowl, combine the all-purpose flour, baking powder, salt and whisk to combine. Set aside.
In a stand mixer fitted with a paddle attachment, combine butter and sugar and beat on medium speed for 3-5 minutes or until light and fluffy.
Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the vanilla extract and beat until combined. Add the coconut emulsion and mix until fully incorporated.
With the mixer on medium-low speed, alternate adding the dry ingredients and coconut milk; beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible.
Evenly distribute the cake batter into each prepared cake pan and bake for 35 minutes. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done! *Each oven varies and baking times may differ by 5-10 minutes. Check cake for doneness at 30 minutes.
Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
Prepare the Marion Blackberry Compote and Frosting.