In a large bowl, beat the coconut oil and coconut milk with an electric mixer on medium-high speed until smooth and creamy; beat in the eggs, maple syrup and vanilla paste until just blended.
Sprinkle the almond flour, coconut flour, baking soda and salt over coconut mixture. Beat on low speed until just blended. Scrape batter into prepared pan, smoothing top. If desired, sprinkle with chopped almonds.
Bake in the preheated oven for 35 to 40 minutes until golden brown and a a toothpick inserted in the center comes out clean.