Preheat oven to 180 degrees. Mix flour, cocoa powder, baking soda and salt in a bowl.
Whip the milk and vinegar until frothy, then whisk in the melted coconut milk, sugar and vanilla extract.
Add the milk mixture to the flour in three parts and mix gently.
Divide the dough between two 18 cm diameter molds and bake in the oven for 25-30 minutes. Readiness to check with a toothpick.
While the cakes are baking, beat the coconut cream with the powdered sugar with a mixer until stiff peaks and divide into two parts. Mix one part with cocoa powder.
When the cakes have cooled, assemble the cake: between the cakes, spread coconut cream with chocolate chips, top with chocolate cream.