Preheat oven to 350F. Grease 7-inch round springform pan with coconut oil and set aside.
In a medium sized bowl combine all cake ingredients. Stir until smooth.
Pour batter into springform pan and bake for 25-30 minutes, until cake is golden and cooked through.
Meanwhile, in another bowl add ice cream and top with toasted coconut. Mix well. Top ice cream with dulce de leche. Fold a few times, then return to freezer to firm up.
Once cake is cool, cut into two layers. Place top half of cake in the bottom of the springform pan.
Top cake with half of the dulce de leche swirled ice cream and place in freezer for at least 2 hours to set.
Once set, add remaining layer of cake and top with remaining dulce de leche swirled ice cream. Sprinkle with toasted coconut and almond, then freeze until solid.
Place a knife in hot water and trace edge of cake to free from form. Unclip form, slice and enjoy!