Ingredients
- 1 c almond flour
- 1 c coconut flour
- 1/2 tsp glucomannan or xanthan gum
- 1 tsp mineral salt
- 1 Tbsp aluminum free baking powder
- 1 1/4 c SweetEs fusion sweet (comparable to gentle sweet or swerve)
- 1/2 c unsweetened shredded coconut
- 4 large eggs
- 1/2 cup butter room temp
- 1 bar (8oz) cream cheese room temp
- 1/2 c coconut oil softened
- 1 can (13.5 oz) full fat coconut milk
- 1 Tbsp vanilla extract
- 1/4 tsp almond extract
- 2 batches SweetEs Buttercream Frosting
- 1 batch SweetEs Lite Chocolate Ganache optional
Instructions
- Mix all dry ingredients in bowl, whisking well (using only 1/2 cup fusion sweet)
- In separate bowl, using hand mixer, beat butter, cream cheese, other 3/4 cup of fusion sweet, and coconut oil, until creamy
- Add eggs, mix well.
- Add wet ingredients to dry mix - continue beating until incorporated
- Add coconut milk - mix until incorporated.
- Let batter sit for 10 minutes
- Pour half of batter into each of 2 greased 9" round baking pans
- Bake at 325 for 40 - 45 minutes until inserted toothpick or knife comes out clean
- Frost with double batch of my SweetEs Butter Cream Frosting (F)
- Top with my SweetEs Chocolate Ganache (LF) if desired
Share and like us!
Wow, this cake was so great!! I shared it with friends (for my birthday) and they shared it with friends… EVERYONE loved it!!