Preheat your oven to 350 degrees. This is a crucial step as it ensures your cake bakes evenly. While the oven is heating, grab a 9-inch cake pan and spray it with nonstick spray. Setting this up in advance will make things easier later!
In a mixing bowl, whip the egg whites and cream of tartar on high speed until stiff peaks form. This step is important as it gives your cake its airy texture. The peaks should stand tall and not droop when you pull out the whisk!
In another mixing bowl, combine the coconut oil, coconut sugar, and egg yolks. Mix them together until they're well-combined and creamy. The mixture should be smooth with no lumps.
Add the coconut flour, almond extract, and baking soda to the yolk mixture. Mix until everything is just combined—no need to overdo it! You want a smooth batter that’s ready for the next step.
Now, gently fold in the shredded coconut until it’s evenly distributed throughout the batter. You should see little flecks of coconut in your mixture, adding to the texture and flavor.
Next, carefully fold in the whipped egg whites to the batter. This is where the magic happens! Folding gently will help maintain the airiness of your batter. It should look light and fluffy.
Transfer your finished batter to the prepared cake pan, spreading it evenly. Take your time to make sure the batter is smooth on top for an even bake.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. This is a great time to clean up your kitchen or prepare any toppings you might want!
Once baked, allow the cake to cool completely before serving. This is crucial as it helps the flavors to develop further.
If desired, top with fresh fruit or the 3-Ingredient Vanilla Frosting as shown in the photo. You can also whip some extra shredded coconut to sprinkle on top for added flair!
