Preheat your oven to 350°F. Grease two 9-inch cake pans and set them aside.

In a large mixing bowl, mix the dry ingredients well. Add the wet ingredients and stir until combined.

Divide the batter evenly between the greased pans. Bake for 25-27 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool completely before layering.

For the whipped cream, open the chilled coconut milk cans and scoop the hard cream into a large bowl. Discard the liquid. Beat the coconut cream until soft peaks form. Add the powdered sugar and vanilla extract, then beat until thick and creamy.

To assemble the cake, place the first layer on a serving plate, spread half of the whipped cream on top, and add half of the cherries. Place the second cake layer on top and spread the remaining cream and cherries. Refrigerate for at least an hour to set.