Vegan Chocolate Coconut Cake

Name: Vegan Chocolate Coconut Cake
Cuisine: American
Ingredients: 2 cups nondairy milk; 1 tablespoon apple cider vinegar (or substitute white vinegar); 2 ½ cups unbleached white flour; ⅔ cup cocoa powder; ½ tablespoon baking soda; 1 teaspoon baking powder; ⅔ cup sunflower oil; 1 ½ cups organic sugar*; 2 teaspoons vanilla extract; ¾ cup vegan butter or margarine (if you avoid soy, buy the soy-free earth balance; otherwise buy the organic whipped earth balance)*; ¾ cup organic palm shortening*; 1 tablespoon vanilla extract; 6 cups organic powdered sugar (a 24-oz bag of 365 organic powdered sugar from Whole Foods is the perfect amount)*; up to 2 tablespoons nondairy milk (optional, to achieve a creamy consistency if needed); vegan food coloring (optional, but I used Color Kitchen); 6 ounces vegan chocolate chips; 4 ounces nondairy milk