Using coconut milk is a classic choice for making a coconut layer cake, and it’s inherently dairy-free. I used the richer coconut milk in a can, though it was the “lite” version. If you use full-fat coconut milk, you might need to keep an eye on baking time – it may need a smidge longer to bake through the center.
I imagine any good-tasting nut milk, rice milk, or dairy milk would be fine.
Ener-G egg replacer can be used if you prefer.
If you’d rather use butter or vegan stick margarine, either one will work. You can also substitute pure vanilla extract for the coconut.