Preheat your oven to 350 degrees F. Grease two 9-inch round pans and line the bottoms with parchment paper.
In a large mixing bowl, combine the melted and cooled coconut oil, organic sugar, eggs, vanilla extract, and almond extract. Mix them together thoroughly until the mixture is well combined and creamy.
Pour in the unsweetened almond milk and beat again until well incorporated.
In another bowl, whisk together the fine blanched almond flour, coconut flour, baking powder, and salt. Mix these dry ingredients well to avoid clumps.
Pour the dry mixture into the wet ingredients and mix until just combined. The batter should be thicker than a typical cake batter.
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
Bake for 35-40 minutes or until golden brown and a tester comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to the fridge to cool completely.
Prepare the frosting by beating together the cream cheese, powdered sugar, vanilla bean, and milk until creamy and smooth.
Once cool, spread half of the frosting on one cake layer. Layer fresh strawberries on top and place the second layer on top, spreading the remaining frosting over it.
Garnish with whole strawberries, cover, and keep in the fridge for optimal freshness.
