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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (1/3 cup)

Other flour options:-

1.  Solely almond flour = 310 g

2.  Solely coconut flour = 80 g

Baking powder = 8 g (2 tsp)

Baking soda = 4 g (1 tsp)

Monk fruit = 50 g (1/4 cup) (This is a reduced amount to balance with the sweetness from the frosting. If you are not doing the frosting, then increase the sweetener to between 80 to 100 g or more depending on your preference. You can also use any keto friendly sweetener)

Salt = 2 g (1/2 tsp)

Unsweetened desiccated coconut = 40 g (1/2 cup) (Toast it in a mini oven or pan fry without oil until slightly browned)

WET INGREDIENTS

Eggs = 4 large whole eggs (230 g)

Unsweetened coconut cream = 240 ml (1 cup)

Coconut oil = 80 ml (1/3 cup)

Coconut extract = 5 ml (1 tsp)

INGREDIENTS FOR COCONUT BUTTERCREAM

Unsalted butter = 113 g (1/2 cup) (softened)

Powdered Allulose = 50 g (1/3 cup + 1 tbsp) (OR any keto friendly powdered sweetener)

Coconut cream = 60 ml (1/4 cup) (Cold)

Salt = 1/4 tsp

Coconut extract = 5 ml (1 tsp)

TOPPINGS

Unsweetened shredded coconut = About 10 to 20 g

Some fresh strawberries or raspberries

Powdered sweetener for dusting

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients (except the toasted desiccated coconut) and whisk to combine.

4.  Add all the wet ingredients and whisk to combine. Finally, add the desiccated coconut and mix until well combined. The batter is quite thick.

5.  Transfer the batter into a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use any suitable pans.

6.  Spread evenly

.7.  Bake for about 45 to 50 minutes or until a wooden skewer comes out clean. Once the cake is ready, cool it completely and trim off the uneven top.

8.  Meanwhile, make the coconut buttercream. In a bowl, add the softened butter and whisk until light and fluffy. Add the powdered sweetener and whisk until smooth and creamy. Then add the salt, cold coconut cream, coconut extract and whisk until smooth and creamy. Chill until ready for use.

9.  To assemble the cake, spread evenly the coconut buttercream on the top of the cake. Top generously with unsweetened shredded coconut then decorate with the fresh strawberries or raspberries. Dust with powdered sweetener and we have a beautiful, flavorful and incredibly delicious coconut cake.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.9 g

Dietary Fiber = 1.3 g

Net Carb = 1.6 g

Calories = 247

Total Fat = 24.1 g

Protein = 5.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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