A low carb cake for coconut lovers with coconut cream cheese frosting.

Duration

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Servings: 8 Slices
Calories: 454 kcal

Ingredients

Cake:

• ½ Cup coconut flour
• 2 teaspoons Grated cream coconut from a block (optional if you have it)
• 4 tablespoons coconut milk
• 5 eggs separated
• ½ cup Erythritol or sugar subsitute
• ½ cup Butter softened at room temperature
• ½ teaspoon vanilla extract
• ¼ cup desiccated coconut unsweetened
• ½ teaspoon baking powder
• ½ teaspoon salt

Frosting:

• 3 tablespoons coconut milk
• 8 oz cream cheese softened at room temperature
• ½ cup butter softened at room temperature
• 2 tablespoons erythritol ground, preferable

Decoration:

• ½ cup desiccated coconut unsweetened

Instructions

Make the Cake:

• Preheat the oven to 200C/400F degrees.
• Grease a square baking tin and line with parchment paper.
• In a bowl, beat the butter and erythritol together until combined.
• Add the egg yolks, vanilla extract and coconut milk and coconut cream. Mix thoroughly.
• Add the coconut flour, desiccated coconut, salt and baking powder. Stir well.
• In a separate bowl, whisk the egg whites until stiff.
• Gently fold the egg whites into the cake batter.
• Pour into the cake tin and bake for 20 minutes until golden and firm.
• Remove from the oven and allow to cool.

To Make the Frosting:

• Beat the cream cheese, butter and erythritol together. Add the coconut milk to lightly thin out.
• Beat until smooth. You may want to use a hand blender to smooth any lumps out.

Assemble the cake:

• Place one half of the cake onto of a serving plate.
• Spoon frosting over the half evenly until covered.
• Place the other half on top.
• Cover the top and edges of the cake with the rest of the frosting.
• Sprinkle and press the desiccated coconut onto the frosting.
• Slice and serve!

Nutrition Information

Serving: 1slice | Calories: 454kcal | Carbohydrates: 12g | Protein: 8g | Fat: 43g | Fiber: 5g | Net Carb: 7g