Grandma’s Christmas Coconut Cream Cake
Ingredients:
Coconut Cake
- .66 c Coconut Flour
- .5 c Oat Fiber
- .25 c Whey Protein Isolate
- 2 tsp Baking Powder
- .5 tsp Sea Salt
- 8 oz Butter
- 1 c Swerve Sweetener
- 8 Eggs
- 4 Egg Whites
- 1 c Heavy Cream
- 3 tsp Vanilla Extract
- 2 tsp Coconut Extract
- 5 drops Liquid Stevia
Coconut Icing
- 2.25 c Heavy Cream
- 1 pt Sour Cream
- 1 c Swerve Sweetener Powdered
- 2 tsp Coconut Extract
- 10 oz Unsweetened Shredded Coconut divided
Instructions:
- Preheat the oven to 350 degrees.
- Mix the dry ingredients well with a wire whisk and set aside. In a large bowl, use a hand mixer to whip the butter and granulated sweetener.
- In a separate bowl, beat the eggs and egg whites until frothy. Add the whipped eggs to the butter mixture and beat until smooth. Stir in heavy cream, coconut extract, and vanilla extract by hand.
- Add dry ingredients and mix in by hand, being careful to not over stir. Add liquid sweetener to taste.
- Divide the batter among two well-greased 9-inch round cake pans. For best results, line each cake pan with parchment paper so that the baked cake can be easily removed.
- Bake for 24 to 28 minutes. Test for doneness by touch or when a toothpick inserted in the center comes out clean. Let the layers cool for about 15 minutes before removing them from the cake pans. If you have used parchment paper as a liner, the task is much easier. Let them cool to room temperature before making cake layers.
- Make the icing by using a hand mixer to whip the heavy cream. When the heavy cream holds peaks, whip in the sour cream, sweetener, and extract. Add 8 ounces of the unsweetened coconut to the icing and mix by hand.
- To assemble the cake, slice each cake round in half horizontally. Place one layer on a cake plate and smooth about ½ cup of icing on top. Add another layer of cake followed by a layer of icing until the four layers of cake are assembled.
- Cover the top and sides of the cake layers with the remaining icing. Sprinkle the remaining coconut over the top of the cake. Refrigerate for at least 6 to 8 hours or overnight before serving. Store leftovers in the refrigerator. Will keep 4 to 5 days in the refrigerator.
Nutrition
Calories: 514kcal | Carbohydrates: 35g | Protein: 7g | Fat: 49g | Saturated Fat: 33g | Cholesterol: 193mg | Sodium: 277mg | Potassium: 304mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 0.8mg | Calcium: 114mg | Iron: 1.4mg
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