Preheat oven to 325 degrees F. Grease 2 6 inch round springform pans. In a small bowl, dissolve the baking soda in the sour cream; set aside.

In a large bowl, cream together 1 cup butter natural sweetener until light and fluffy. Mix in the eggs, sour cream mixture, 2 teaspoons vanilla, 1 cup coconut flakes, baking powder and almond flour. Stir until just combined. Pour batter into the prepared springform pans. Cover top with parchement or foil to prevent burning on the top.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Slice each cake into 2, so you have 4 layers of cake.

To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' swerve. Beat until light and fluffy. Mix in a small amount of cream or almond milk to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.