In a large bowl, whisk together the sugar, melted butter, and canola oil until combined, and then mix in the egg and vanilla extract. In a small bowl, stir together the flour, salt, baking powder, and baking soda. In another small bowl, stir together the buttermilk and coconut cream. Stir the flour mixture and the buttermilk mixture into the egg mixture in alternating additions, starting and ending with the flour mixture. You want to mix well between each addition until everything is just combined. Gently fold in the toasted coconut flakes with the last addition of flour, reserving a handful of flakes for decorating.