• Preheat oven to 350° F. Grease one or two 9-inch round cake pan/s
• With a hand mixer whisk together oil and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated.
• Add milk and vanilla and beat until incorporated.
• In a separate bowl mix together the almond meal, coconut flour, dry coconut and baking powder.
• Add the dry ingredients to the wet and mix thoroughly.
• Pour the batter into the pan. Lightly bang the pan on the counter to evenly spread the batter.
• Bake at 350° for 30 minutes or until toothpick comes out clean as oven temps.
• The cake should be lightly golden brown.
• Let the cake cool in the pan for 10 minutes or so.
• Chill the cake in the refrigerator to firm up before decorating

Icing & Decorating The Cake

• Whip cream, sugar, and vanilla extract at a high speed till a somewhat thick drip consistency.
• Drizzle the cream on the cake
• Decorate using coarsely chopped pistachios, almonds and rose petals