Cream butter, cream cheese, and Splenda well. Add eggs one at a time, beating well after each one. Mix almond flour with baking powder and add to egg mixture a little at a time while beating. Add vanilla extract. Add coconut (if using). Pour into greased 9"-10" Spring form pan (or 9" round cake pan) and bake at 350°F for 45-50 minutes or until nicely browned.
Alternatives: Change-up the flavor using extracts or sugar-free syrups.
Cream all ingredents in a blender, adding the coconut last if you're using it. Chilling will firm it up, if needed.