Coconut keto cake

Keto cake with soft crust, cheese cream and coconut flakes is gluten and dairy free and tastes like rafaello dessert.

Ingredients

• The foundation
• 4 things. chicken eggs
• 240 gr heavy coconut cream, canned
• 1 table. spoon. vanilla extract
• 1 tea spoon. coconut extract
• 90 g coconut flour (no lumps)
• 40 g unsweetened dried shredded coconut
• 100 g erythritol
• 2 tea spoon. baking powder
• Cream cheese frosting
• 120 gr soft cream cheese, chopped
• 30 gr erythritol powder
• 60 gr heavy coconut cream, canned
• 1 tea spoon. coconut extract

Directions

1. Preheat oven to 180C. Grease a cake tin (23 cm).
2. In a large bowl, use a bowl to beat eggs with coconut cream, erythritol, coconut extract and vanilla for 30-45 seconds, or until lightly light.
3. Add coconut flour and baking powder. Mix until the dough is shiny and lumpy.
4. Stop the mixer and stir in the dried coconut with a spoon.
5. Transfer the coconut cake dough to the prepared tin and spread evenly.
6. Bake for 30-35 minutes. After 20 minutes, check the readiness of the dough with a skewer, adjust the cooking time. Check readiness again after 5 minutes. This method will prevent the coconut flour base from drying out.
7. Chill the base for 5 minutes in the pan, then transfer to a cooling rack or flat dish.
8. Cool the cake base to room temperature. While the base cools down, prepare the icing. If you are making the frosting ahead of time, do not refrigerate it or it will harden.
9. To make the frosting, whisk the cream cheese with coconut cream, coconut extract and erythritol powder until smooth. If the frosting is too thick, add a little more coconut cream.
10. Spread the icing over the top of the cake.
11. Sprinkle with toasted coconut on top.