Let your oven preheat to 340°F or 170°C. Grease a 9-inch pan with oil or nonstick spray and line it with parchment paper.

Crack 6 large eggs and separate the egg whites from the yolks in two bowls. Toss a pinch of salt into the bowl of egg whites and beat them until foamy using a handheld or stand mixer. Gradually mix in 1 cup of granulated sugar until you see stiff peaks.

Add 1 teaspoon of almond extract to the bowl of yolks and whisk them until combined. Fold the egg white and egg yolk mixtures together.

Dump in the all-purpose flour and ground almonds, 1 cup each, and stir them up until incorporated using a whisk or a silicone spatula.

Gently pour the cake batter into the greased pan and use a spatula to smooth out the surface. Bake it in the preheated oven for 40 to 45 minutes. The cake is ready when turning golden brown.

Let it rest in the pan for 10 to 15 minutes. Free it from the pan and place it on a wire rack to cool completely.

In a heatproof bowl, add 7 ounces of white chocolate and 3 tablespoons of canned coconut milk. Put the bowl into a boiling pan and keep stirring the mixture until it completely melts.

In a large bowl, beat 9 ounces of Mascarpone cheese using an electric mixer until smooth. Then, pour in the melted white chocolate and keep beating until combined. Set aside.

Grab another bowl, dump in 2 cups of whipping cream, and mix it until soft peaks form. Add in ¼ cup of powdered sugar and 1 teaspoon of coconut extract and keep beating until you see stiff peaks.

Fold the white chocolate mixture and the whipped cream together using a spatula until incorporated. Incorporate ½ cup of unsweetened shredded coconut into the frosting.

Grab a thin, sharp knife to slice the cake into 3 layers. Put one layer (either the top or the bottom one) on the serving plate.

Spread ⅓ cup of coconut milk on that layer, using a spoon to even out the milk. Top it off with slightly less than ⅓ of the chocolate coconut frosting. Continue with the second and the final layers. Dress the top and the sides of the cake with the remaining frosting.

Evenly cover the cake with a snowy sprinkle of shredded coconut. Garnish it with some white chocolate curls, Raffaello truffles, chopped or slivered almonds, or whatever you like.