Preheat the oven to 175C/350F.
Line and grease 2 20cm/8 inch round cake tins.
Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
In a seperate bowl, toss the nuts together.
Pour the cake mixture into the prepared tins and sprinkle the combined nuts over the tops of both the cakes. Cover the entire surface with a single layer of nuts and gently press them into the top of the mixture.
Bake for 25-30 minutes, or until cooked through. Make the syrup whilst the cake is baking.
Once the cakes have cooked, immediately poke lots of holes in the top of each cake and pour 1/3 of the warm syrup over each cake (keep the last 1/3 for serving).
Once the cakes have cooled completely remove them from the tins.
Place 1 cake (nut side up) on a servng plate and top with the thickened whipped cream. Place the 2nd layer on top and drizzle the remaining syrup over the cake and sprinkle a few remaining nuts on top as well.
Serve, or keep refridgerated.