Preheat oven to 360 degrees F/ 180 degrees C. Line two 7 inch / 18 cm cake pans with circles of parchment paper and grease them well inside.
In a food processor combine flour and almonds. Process until the almonds become a fine powder. Transfer to a bowl and add the baking powder and baking soda. Stir to blend.
In a large mixing bowl whip the egg whites until thick and foamy.
In another bowl beat the egg yolks together with the coconut sugar until thick and creamy. Gradually add the milk and the dry mixture, folding gently with a rubber spatula.
At the end add the egg whites. Stir carefully with the spatula, until combined.
Pour into the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean.
Let the layers cool until room temperature before assembling the cake. Ideally refrigerate them for 3-4 hours before cutting them in halves.
Coconut cream frosting:
In a large mixing bowl beat all ingredients with an electric mixer until smooth and creamy. Make sure to remove any coconut water and use only the solid part of the cream.
White chocolate cream frosting:
In another large bowl beat the cream and the coconut extract until thick and creamy. Little by little add the melted chocolate. Continue beating with the mixer first at lower speed, until all chocolate is absorbed, and then for 15 seconds at high speed, to make the texture creamier.
Use a long serrated knife to cut horizontally the two layers into halves. Place one of the layers on a serving plate. Spread ⅓ of the coconut frosting on top.
Place another layer and then spread more frosting. After placing the fourth layer, frost the cake all around with the white chocolate frosting.
Let the cake cool for at least 4-6 hours or overnight. Decorate before serving.
Instead of coconut sugar you can use 1 cup brown sugar. In this case you might not need the whole quantity of the milk.
Make sure both the heavy cream and the coconut cream are cold before using them.