Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, shredded coconut, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Step 4: Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6: Divide the batter evenly between the prepared cake pans.
Step 7: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Step 9: While cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
Step 10: Gradually add the sifted powdered sugar, 1 cup at a time, beating until fully incorporated. Beat in the vanilla extract and coconut cream until the frosting is light and fluffy.
Step 11: Once the cakes are completely cool, level the tops if necessary. Place one cake layer on your serving plate or cake stand. Spread about one-third of the frosting over the top.
Step 12: Place the second cake layer on top and cover the entire cake (top and sides) with the remaining frosting. Garnish with additional shredded coconut and slivered almonds.
Step 13: For best results, chill the cake for at least 30 minutes before slicing and serving.