Lightly grease and cake pans using a small amount of coconut oil.
Mix together coconut flour, almond flour, baking powder, and salt and set aside.
Beat the melted coconut oil/butter, coconut sugar, almond/coconut milk, vanilla, and eggs for about 2 minutes or until well mixed and fluffy.
Slowly add the dry ingredients to the wet ingredients as they continue to mix. Mix until well incorporated.
Spread into two round 8-inch pans (if not making a layer cake, you can also make as cupcakes or a 9x13 cake. It makes about 24 cupcakes).
Bake for 30-35 minutes or until firm to the touch in the middle (if making a 9x13 cake or cupcakes adjust time up or down accordingly).
Remove from heat and let cool completely before frosting.
Frost with buttercream (if desired- see recipe below) and cover with fondant (completely optional).
Coconut flour varies a lot by brand. You may need to add slightly more flour if the batter is too thin or add slightly more coconut/almond milk if the mixture is too thick. This can be served without any type of frosting, or with fresh cream and berries or lemon zest. Though I included a recipe for fondant, we didn't actually eat the fondant and I just used it for decorating.