Preheat the oven to 320°F (160°C).

Grease and line a loose-bottomed, straight-sided tart tin with parchment paper.

Whip the egg whites and cream of tartar in a bowl until meringue-like.

Add the the two extracts, sweetener, and almond flour.

Mix once more to gently combine then fold through the chocolate chips and desiccated coconut.

Tip the mixture into the prepared baking tin and smooth over. Try not to knock out any air.

Bake on the middle shelf of the oven for 20 minutes, then reduce the oven to 245°F (120°C) and leave to gently bake for another 15 minutes.

Meanwhile, make the topping. Toast the desiccated coconut in a dry pan over medium-high heat until golden. Set aside.

Once the cake is done, remove it from the oven and leave it to cool completely, then remove it from the baking tin.

Whip the cream and sweetener to semi-stiff peaks and spoon over the surface of the cake, scattering with the toasted coconut to finish.