Preheat your oven to 180°

Grease a medium sized cake pan and line the bottom with baking paper

Cream together the butter and sugar until light and fluffy - you can do this in a stand mixer or by hand using a whisk

Add the eggs (one at a time), mixing until incorporated.

Add almond milk and vanilla and beat until incorporated.

In a separate bowl, whisk together the ground almond, coconut flour, baking powder, baking soda and salt

Add the dry ingredients to the wet and mix thoroughly. Don't panic. It may not look like cake batter at this point.

Spoon the batter into your prepared pan and bake for 35 to 40 minutes, but you will know the cake is ready as it will be golden brown and starting to pull away from the sides

Chill coconut cream in the can in the fridge for an hour

Open the can slowly and your cream should be at the top of the can

Scoop the cream out of the can, whisk it in a bowl OVER an ice water bath for a minute or so

Then add the icing sugar and whisk for a further 2 – 3 minutes