LEMON COCONUT CAKE

Preparation Time: 15 minutes | Cooking Time: 35 minutes |
Servings: 12
INGREDIENTS:
For the cake:
1 cup Erythritol
2½ tsp. baking powder, gluten-free
½ cup almond flour
1 cup unsalted butter, at room temperature
2½ cups almond flour, finely milled
2 cups unsweetened coconut flakes
½ cup grated lemon
½ cup heavy whipping cream
2 tsp. ground ginger
1 cup pecans, raw and roughly chopped
5 large eggs
½ tsp. ground nutmeg
2 tbsp. cinnamon powder
½ tsp. salt
For the frosting:
¾ cup heavy whipping cream
1¼ cups Swerve
¾ cup unsalted butter, softened
12 oz. full-fat cream cheese
For the topping:
1 cup pecans, raw and roughly chopped/ fresh berries
INSTRUCTIONS:
Cake:
1. Preheat your oven to 350°F. Use cooking spray or heavily
butter the sides and bases of two 9-inch cake pans. Cover
them with baking paper.
2. In a medium-sized bowl, blend the sweetener and butter until
mixed well. Add 1 egg and beat into the mixture; repeat until
all eggs are combined.
3. Stir the heavy whipping cream, brown sugar, and grated lemon
zest into the batter until thoroughly incorporated.
4. In a large bowl, whisk the almond flour; remove lumps if
present.
5. Then add the cinnamon powder, ground nutmeg, baking
powder, and ground ginger.
6. Slowly combine the flour mixture with the cake batter.
Incorporate the coconut and pecans until mixed.
7. Evenly distribute the batter in the prepared cake pans and
place in the oven for 35 minutes. Use a toothpick in the middle
of the cakes to make sure they are baked properly.
8. Remove to the counter and let them rest for 10 minutes. Set
the cakes to the side until ready to frost.
Frosting:
1. Using a food processor on high, whisk the butter, sweetener,
and cream cheese for 3 minutes. Scrape the bowl with a
rubber scraper/spatula as necessary and continue to blend
until fully incorporated.
2. Pour the heavy whipping cream into the frosting and beat for
an additional 2 minutes until airy.
3. Move the first layer on a cake platter and apply the frosting to
the top, keeping an even layer. Put the second cake above
and use it to frost to the top.
4. Then frost the edges of the cake layers, keeping the frosting
as evenly as possible.
5. Dust the top with the chopped pecans, cut into slices, or
decorate with berries (strawberry, blueberry, raspberry) and
serve.
NUTRITIONAL INFO (PER SERVING):
Net Carbs 15.3g, Calories 816, Total Fat 84.2g, Saturated Fat
47.4g, Cholesterol 264mg, Sodium 574mg, Total Carbohydrate
19.4g, Dietary Fiber 4.1g, Total Sugars 22.2g, Protein 11g,
Calcium 167mg, Iron 4mg, Potassium 258mg

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