Coconut Cake

Coconut Cake

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 cup unsweetened shredded coconut
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated erythritol or your preferred keto-friendly sweetener
• 4 large eggs
• 1 cup coconut milk
• 1 teaspoon vanilla extract

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. In a medium bowl, whisk together the almond flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.

3. In a large bowl, beat the softened butter and erythritol together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.

5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. For the frosting, beat together the cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.

9. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the entire cake.

10. Optionally, sprinkle some additional shredded coconut on top for decoration.

11. Slice and enjoy your delicious keto coconut cake!

Feel free to adjust the sweetness and texture according to your preferences. Enjoy your keto-friendly dessert!