Preheat oven to 350 degrees. Lightly grease and flour an 8 inch round cake pan.
Sift together the flour, baking powder, baking soda, and cinnamon into a medium size bowl.
Melt the vegan butter on the stovetop or in the microwave until just barely melted.
Whisk together the salt, melted butter, sugar, water, vanilla, and vinegar in a small bowl.
Whisk the wet ingredients into the dry ingredients until well combined, and pour them into the prepared cake pan.
Bake for 30-40 minutes, until just set and risen.
Using a fork, lightly prick the cake all over, going all the way through the cake.
Whisk together the coconut yogurt, coconut milk, and condensed coconut milk until smooth. Pour ½ of this mixture over the cake evenly, smoothing it to the edges. Let it absorb for a few minutes, and pour over more of the milk mixture to achieve the texture you want. Refrigerate the cake for at least 1 hour and up to overnight, allowing it to soak up the milks.
To make the whipped cream, carefully open the can to avoid disturbing the cream. Scoop out the thickened cream that's risen to the top of the can, and put that in the chilled bowl of an electric mixer. Beat the cream on high until it becomes very light and fluffy. Add a splash of vanilla if desired.
Generously frost the finished cake with the cream, and enjoy!