Grease your cake pans (8 inch). I like to add a little flour to it as well, but that is not something you have to do. You can also add parchment paper on the bottom of each pan so they are easier to remove, if you like.
In a large mixing bowl, add your flour, cornstarch, baking powder, salt and sugar. Mix these well.
Once this is done, add your melted butter, milk, apple cider vinegar, vanilla and coconut extract. Mix this until it’s combined but don’t over mix it. If you do, it won’t be the light and fluffy cake I’m bragging about.
Pour your mixture in to your pans and bake them for about 30 minutes. Check the cakes with a toothpick or knife to make sure they are done. Just like with a regular cake, the toothpick will come out clean. When the cakes are done, leave them in the pans for about 15 minutes. Then you can remove them from the pans and transfer them to a cooling rack for the rest of the time. These need to be completely cooled off before adding the icing or it will run, creating a huge mess. If you want to, you can put them in the refrigerator to help speed up the cooling process.