Preheat the oven to 350°F (180°C, or gas mark 4) and grease two 8-inch (20 cm) cake pans, with a round of parchment paper fitted into the bottom.
In a large bowl, lightly beat the eggs and then whisk in the half-and-half, vanilla, and sugar.
In a smaller bowl, combine the almond flour, coconut flour, baking soda, and salt. Add the dry ingredients to the wet and blend with a handheld mixer.
Pour half of the batter into each of the prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool for 1 hour in the pan and then remove from the pans and place on a cooling rack to cool completely.
If the tops of your cakes are uneven or rounded, use a serrated knife to trim to create a flat surface. Place 1 cake on a plate or cake stand, then spread evenly with frosting. Place the other cake on top of the first layer. Spread the remaining frosting on top of the second layer.
Chocolate Cake Variation: Add ½ cup (40 g) cocoa powder, ½ teaspoon baking soda, and an additional ¼ cup (48 g) cane sugar to the dry ingredients.