Preheat oven to 350 degrees.
Grease and flour two 8" round pans.
Cream the butter on low until creamy.
Add the sugar and beat on low until mixed, then beat on medium until fluffy. About a minute and a half to two minutes.
Add in the eggs, one at a time, mixing on low after each just until combined. Scrape down the bowl and mix again just for another 5 to 10 seconds.
In another bowl, mix the cake flour, baking powder and salt. Whisk together to combine.
In a separate bowl, mix the coconut milk, emulsions (or extracts) and the oil. Whisk until mixed well. (You will need to stir the coconut milk once you've opened the can.)
Add the dry and wet ingredients alternately to the butter/sugar mixture. Mix on low. Start with a third of the dry ingredients and mix just until combined. Add in half of the wet ingredients and mix just until combined. Add another third of the flour mixture. Continue on ending with the flour mixture and only beating just until combined after each addition. Scrape down the bowl and mix on medium for only about 10 seconds.
Pour into prepared pans and bake at 350 for about 30 - 40 minutes.