Line the bottom of each cake pan with a circle of parchment paper and then grease that too. Set aside.
Preheat oven to 350°F.
In a medium-sized mixing bowl, stir together the almond flour, coconut flour, baking powder, and salt.
In a stand mixer with the paddle attachment, mix together the melted coconut oil, coconut sugar, eggs, sour cream, vanilla extract, coconut extract, and canned coconut milk on medium speed until smooth. You can also use a handheld electric mixer.
Stir in the dry ingredients and chopped coconut flakes.
Divide the cake batter evenly between the prepared pans and smooth.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a wire rack before frosting.
To Make the Frosting:
Follow the instructions for making Mocha Swiss Meringue Buttercream, but instead of adding instant coffee granules and melted chocolate at the end, add coconut extract.
To Assemble the Cake:
Place one of the round cakes, right side up, on a cake stand or serving dish.
Spread about 1 cup of the buttercream on top of the cake in an even layer.
Flip the second cake upside down on top of the first.
Frost the top and sides of the cake with the remaining frosting.
Decorate with additional coconut (plain or toasted coconut) if desired.
Serve and enjoy!
Notes
I sometimes make a quick coconut cream cheese frosting for the filling of the cake and use all the buttercream on the outside.
Store any leftovers in an airtight container in the fridge.