Preheat your oven to 340°F (170°C).

Line two round cake pans (7-inch or 18 cm).

Mix the dairy-free milk and vinegar, then set aside to thicken.

Sift the flour, desiccated coconut, baking powder, and baking soda into a large bowl.

In another bowl, mix together the milk mixture, coconut yogurt, and oil.

Pour the wet ingredients into the dry ingredients and gently mix until just combined.

Divide the batter between the two prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

To make the chocolate icing, sift the powdered sugar into a large bowl, then add the butter and chopped chocolate. Place the bowl over a saucepan of simmering water and stir for about 10 minutes, or until the mixture is completely melted. Transfer to a large bowl.

Spread the desiccated coconut onto a large plate. Take the cooled sponges and roll the edges in the chocolate icing, then in the coconut. Let them set for about 30 minutes.

Spread the jam over one of the sponge layers, then place the second sponge on top.

Spread the remaining chocolate icing over the top of the cake and sprinkle with desiccated coconut.