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Preheat the oven to 350°F (180°C) and line a 9×13 inch pan with parchment paper.
Whisk together the cake flour, baking powder, baking soda, and salt, then set aside.
Cream the butter, coconut oil, and sugar until pale and fluffy, about 5 minutes, scraping the bowl halfway.
With the mixer running, slowly pour in the egg whites and whip 1 to 2 minutes until combined.
Mix in the vanilla bean paste, vanilla extract, and optional extracts until combined.
On low, add one-third of the flour, then half the buttermilk, repeating and ending with the dry.
Spread batter evenly in the pan and bake 30 minutes, until a toothpick comes out clean, then cool completely.
Beat the butter and cream cheese until fluffy, about 2 minutes, then add salt, almond extract, and vanilla.
On low, add the powdered sugar one cup at a time, then whip on medium-high until light and fluffy.
Cut 8 rounds to fit your ramekins, pressing the dish into the cake to trace a cutting line.
Place a round in each ramekin, top with 2 tablespoons icing spread flat, then press face-down into a plate of nonpareils.