Place 4 cans of coconut milk in the fridge overnight.
Preheat the oven to 350ºF. Grease round springform pans with coconut oil.
In a blender or food processor, combine dates and water and blend until smooth.
Add in the eggs, almond butter, vanilla, baking soda and salt and blend again until smooth.
Pour the batter into the cake pans and smooth the tops with a spatula. Bake for about 25 min if using 8 inch pans, or for 10 min if using 4 inch pans, until lightly golden.
While the cakes bakes, remove the coconut milk from the fridge and turn the cans upside down. Using a can opener, open the cans from the bottom and discard the water that separated from the cream.
Scoop the thick cream into a small mixing bowl. Add the vanilla extract and whip with a hand mixer until light and fluffy. Place in fridge until cake is done baking.
Remove cake from the oven and let cool completely. Remove them from the pans and stack each cake on top of another.
Immediately frost the cake, top with fruit if desired, and enjoy!