Preheat oven to 350 degrees F. Line 8-inch square pan with parchment paper.

In mixing bowl, cream together butter and sugar. Add pre-combined egg replacer and extracts; stir until smooth.

In small bowl, combine oat milk and lemon juice; set aside for 1 minute. Mix into butter/sugar mixture until well combined.

Into mixing bowl with dry ingredients, sift flour, baking powder and salt and stir until batter comes together. (Note: Do not over-mix.)

Pour batter into prepared pan and tap pan on counter to remove any air pockets.

Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes before removing from pan to cool completely. Wrap cake and refrigerate 4 hours to overnight.

After cake is chilled, in small saucepan over medium heat, melt together ingredients for chocolate glaze. Remove from heat and allow to cool.

On two separate plates, spread out coconut flakes. (Note: This helps to prevent them from discoloring and clumping together.)

Remove cake from refrigerator and slice into squares or rectangles. Thinly shear off top and bottom so chocolate sauce better adheres and absorbs.

Dip one side of cake square quickly into chocolate glaze, repeating on all sides. Dip each side into coconut to cover completely and set on plate; repeat with all cake squares.

Refrigerate until ready to serve.