Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper.

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

Cream together the butter, sugar, and coconut cream until fluffy. Add egg yolks and vanilla extract.

Alternate adding the dry mixture and buttermilk, mixing gently until just combined.

In another bowl, beat egg whites until stiff peaks form. Fold them into the cake batter.

Divide batter between the pans and bake for 30-40 minutes. Cool in pans for 10 minutes before transferring to a rack.

Combine sweetened shredded coconut, sliced almonds, and sweetened condensed milk for the filling.

Heat heavy cream, pour it over chocolate chips, and stir until smooth to create ganache.

Layer the cakes with coconut filling and ganache, pressing down slightly. Frost the cake with buttercream.

Drizzle ganache over the cake, letting it cascade down the sides.