Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub with coconut oil. Line the bottom of the pan with parchment and spritz the parchment with a bit more oil.
In a medium bowl, whisk together the almond flour, coconut flour, shredded coconut and ¼ teaspoon sea salt. Use your fingers to sift break up any clumps of flour.
In a large bowl, mix the 4 egg yolks (reserve the whites) with the honey and almond extract. Add the dry ingredients and stir until well combined.
In a separate bowl, beat the egg whites with a pinch of salt until they have doubled in volume and have formed soft peaks (the mixture should look thick and white, and when you lift up the beaters you should see a point that flops over). Stir one-third of the whites into the batter until smooth. Using a spatula, gently fold the remaining whites into the batter. Scrape the batter into the prepared pan and spread evenly, smoothing the top with a spatula.
Bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool in pan 10 minutes then run a small knife or off-set spatula along inside of pan. Flip the cake onto a cooling rack, remove the parchment (if it stuck to the bottom), then flip it upright and let it cool completely.
Serve the cake either on its own or with a drizzle of honey, or dress it up with a dollop of whipped cream and fresh fruit.