Preheat the oven to 350°F and lightly spray three 6-inch layer cake pans with pan spray.

Whisk the flour, almond flour, baking powder, hawaij for coffee, and salt together in a large bowl.

In a separate bowl, beat the butter, sugar, brown sugar, eggs, orange blossom water, and orange zest together until combined.

Stir in about half of the flour mixture.

Then stir in the orange juice, coconut milk, and the rest of the flour mixture and mix until fully combined. The batter will be thin.

Pour ⅓ of the batter into each cake pan (they will only be about half full).

Bake at 350°F for 20-30 minutes or until a cake tester comes out clean. Let cool.

Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.

Let the cakes cool completely to room temperature before trimming and decorating.

Don’t have round cake pans? Make a square layer cake using a ½ sheet pan.

Line sheet pan with parchment paper and spray with cooking spray. Pour batter into pan and bake at 325°F for 20 minutes. Turn down heat to 300°F and bake for another 8-10 minutes. Allow cake to cool completely before cutting into 4 even rectangles for stacking and icing.