In a mixer with whisk attachment, add coconut milk and vanilla extract combine on low speed.
Turn to speed medium and slowly add in powdered sugar to combine.
Adjust speed to high to whip air into coconut milk and create vegan whip cream.
Once high peaks are achieved, remove from bowl and place into piping bag with star tip.
Plate each cake slice on chilled dessert plate. Top with coconut whipped cream, raspberries, and a mint leaf.
