• Preheat the oven to 325 °F. Use an ungreased 10" tube pan.
• In a small mixing bowl whisk together 6 ¾ oz cake flour, 2 oz coconut flour, 8 oz granulated sugar, 1 tablespoon baking powder and ½ teaspoon table salt.
• In a large mixing bowl combine 3 ½ oz unfiltered coconut oil, 6 oz canned coconut milk and 2 oz hot water and whisk until the oil is melted. Add 6 egg yolks and 2 teaspoons vanilla extract and ½ teaspoon almond extract. Mix on medium speed until well combined and emulsified. Add the dry ingredients to the yolk mixture. Whip on high speed for 1 minute until the mixture is aerated and lightens in color. Set the mixture aside.
• Whip 6 egg whites on medium speed to soft peak. Gradually add 4 oz granulated sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments. Fold just until there are no streaks of egg white. Do not overfold.
• Pour the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, about 45 minutes.
• Cool the cake completely with the pan upside down on a cooling rack.
• When the cake comes out of the oven, spread 2 oz shredded sweetened coconut on a baking sheet. Bake until lightly golden brown. Cool completely.

Glaze the Cake

• In a small bowl, combine 8 oz confectioner sugar with 2 ½ oz canned coconut milk. Whisk until smooth.
• Release the cooled cake from the pan and set it on a cooling rack set over a clean baking pan. Pour the glaze over the top of the cake. Allow the glaze to drip down the middle and sides of the cake. Sprinkle the toasted coconut onto the glaze before it sets. Once the glaze sets, transfer the cake to a serving plate.