In a stand mixer (or use a hand mixer and a medium bowl) add the vegan butter, brown sugar and egg yolks and mix on medium speed.
Add the gluten-free flour, shredded coconut, baking powder and salt and mix on low speed.
Add the apple cider vinegar to the coconut milk.
Add the coconut milk and vanilla and beat on low speed, increasing to medium speed and beating until batter is light and fluffy.
Pour batter into parchment lined pan.