Preheat oven to 350℉. Liberally grease a Bundt pan all over.
Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
Add the eggs to the coconut milk mixture and mix on low.
Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
Sprinkle with unsweetened shredded coconut.