Preheat your oven to 350F.

Line the bottom of an 8-inch round baking pan with unbleached parchment paper and set aside.

In a large mixing bowl, or a stand mixer, combine the sugar and coconut oil. Add the eggs, almond milk and vanilla extract, and combine until you obtain a homogeneous mixture. Add the almond flour, coconut flour, baking soda and baking powder. Mix thoroughly until all the ingredients are well-combined and the batter is creamy and thick.

Transfer the batter to the prepared baking pan and make sure it’s spread evenly. Sprinkle the sliced almonds over the batter and bake the cake for 45-55 minutes or until a cake tester inserted in the middle comes out clean.

Transfer cake to a cooling rack and cool completely. Serve with milk or as desired.