Seperate egg whites and yolks in seperate bowl
Preheat oven to 170 and line cake tin
Add cream of tartar to egg whites and whisk until smooth peaks form. Keep it aside
Sieve flour, baking powder, baking soda and salt in a bowl
Add butter in a bowl and blend until smooth and shiny, about 30 seconds. Gradually add in the sugar and add the oil, beat until mixture is fluffy and almost white, about 3-5 minutes.
Add egg yolks, one at a time to the mixture, beating well after each until combined.
Add the coconut milk, vanilla and almond extracts to buttermilk. whisk well
Add 1/3 of the dry ingredients to the batter, followed immediately by about a third of the buttermilk, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. Do scrape the sides of the bowl with a rubber spatula. Fold in the toasted coconut.
Fold in whipped egg whites gently until well combined
Bake for 25-35 minutes until done
Allow to cool for 15 minutes
Demould and cool completely
Do buttercream or whipped cream frosting. Add coconut flakes on top. Slice and serve
