Ingredients
For the Cake:
2 cups almond flour
¼ cup coconut flour
1 tbsp baking powder
½ cup unsalted butter, softened
¾ cup granulated erythritol or monk fruit sweetener
6 large eggs, room temperature
½ cup unsweetened coconut milk (from a can or carton)
1 tsp vanilla extract
½ tsp coconut extract (optional, for extra flavor)
Pinch of salt
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
½ cup powdered erythritol (or monk fruit)
1 tsp vanilla extract
½ tsp coconut extract (optional)
1 cup unsweetened shredded coconut (for topping)
1 cup whipped heavy cream (folded in at the end for fluffiness)
Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch round cake pans (or one 9×13 pan) with parchment paper.
- Make the Cake Batter
In a medium bowl, mix almond flour, coconut flour, baking powder, and salt.
In another large bowl, beat butter and sweetener until light and fluffy.
Add eggs, one at a time, then mix in vanilla and coconut extract.
Alternate adding dry ingredients and coconut milk until a smooth batter forms.
- Bake
Divide batter evenly between the pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
- Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Add powdered sweetener, vanilla, and coconut extract; mix well.
Fold in whipped heavy cream for a lighter texture.
- Assemble
Spread frosting between cake layers and all around the outside.
Sprinkle unsweetened shredded coconut generously over the top and sides.
- Chill & Serve
Refrigerate for at least 1 hour before slicing to help it set.
Nutrition (Per Slice, Approx. 1/12 of cake)
Calories: ~290
Fat: 27g
Protein: 7g
Net Carbs: ~4g
enjoy