• Preheat the oven to 350°F (180°C). Line a 9 x 13 inch pan with parchment paper
• In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
• In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
• With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
• Add in the extracts and mix until well combined
• Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
• Add the batter into a lined 9 x 13 inch pan and spread into an even layer. Bake for 30 minutes or until a toothpick comes out clean
  
• Set aside to cool

Icing:

• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, almond extract, and vanilla. Whip until combined
• On low speed, add the powder sugar 1 cup at a time
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)

Assembly:

• Cut 8 rounds to fit into your ramekins (we used 3” souffle rounds and pressed them into the cake slightly to make an outline to cut with our knife)
  
• Place the cake into the ramekin and top with 2 tablespoons of icing. Spread the icing with an icing spatula into an even layer
  
• Add ¼ cup of sprinkles onto a plate and place the ramekin face down pressing slightly into the sprinkles so an even layer of sprinkles forms on top