Preheat the oven to 350 degrees Fahrenheit.
Grease and line two 8 inch cake pans with parchment paper. Be sure to grease AND line because the cake will stick otherwise!
In a large mixing bowl, whisk together all wet ingredients. Be sure to shake up the can of coconut milk before measuring so it's not lumpy and pours out smooth. If you have a hard time with this (certain brands can be tricky) blitz it in the blender for a few seconds!
Whisk until smooth.
Whisk in the dry ingredients until a smooth batter forms. Be sure to spoon and level all flours, don't scoop from the bag!
Transfer evenly to your prepared pans. Let sit for 5 minutes.
Bake for 28-35 minutes or until a toothpick comes out clean.
The tops of the cakes will brown much more than a traditional vanilla cake, don't worry, this is just the nature of almond flour and is to be expected!
Let cool in the pans for 10-15 minutes, then slice around the edge of the cake to make sure nothing is stuck to the sides, then flip onto a wire rack to finish cooling.
Meanwhile, cream the butter for the frosting with an electric mixer for 2-3 minutes.
Beat in the powdered sugar, followed by the milk, vanilla and salt. Start with 4 cups of the sugar and add more if you need it thicker.
When the cakes have cooled completely, add a layer of frosting to the top, then add an optional layer of jam, followed by the next cake layer and finish it off with more frosting.
Top with berries or serve as is!