Oil two custard cups or ramekins and dust with coconut flour.
Mix the dry ingredients together in a bowl.
Mix the vanilla, almond, water, and cream in another bowl.
Stir the wet mixture into the dry mixture until thoroughly blended.
Fold in about 1/3 of the egg whites to lighten the mixture. Fold until no streaks remain.
Fold in the remaining egg whites gently but thoroughly.
Divide the batter evenly between the two prepared cups.
Microwave on high for about 45 seconds, or until the cakes are firm but still wet on top. DON'T OVERCOOK!
Leave the cakes in the cups for 3 minutes. Remove from cups and let cook completely.
Frosting
Add all the frosting ingredients to a bowl.
Mix until well blended and thick enough to frost the cake. Adjust the texture by adding a little more pudding mix or a little more cream depending on whether you want it thicker or thinner.
Assembly
When cake is completely cool fill and frost it with the frosting.