Coconut cake - simple, light, and absolutely delicious.
Making a coconut cake with sugar, dairy or gluten? CHALLENGE ACCEPTED!

This coconut cake is 100% keto-friendly and low-carb. One addition I'd highly recommend - adding in shredded coconut to the batter before baking - it gives this coconut cake a delicious toasted-coconut flavor!!

INGREDIENTS:

For the Cake:

• 2.5 cups almond flour
• 1/3 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon stevia
• 5 eggs, room temperature
• 1/2 cup coconut oil
• 2 teaspoons Vanilla extract
• 1/2 teaspoon Almond extract
• 1/2 cup shredded coconut

For the Frosting:

• 1 can coconut cream
• 1/4 teaspoon stevia
• 1 teaspoon Vanilla
• 1/4 cup shredded coconut, for decorating 

DIRECTIONS:

• Preheat oven to 350F. Grease 1 large 9inch cake round with coconut oil
• In a large mixing bowl, combine the dry ingredients: almond and coconut flours, baking soda & powder, salt, and stevia.
• In a separate bowl, beat the eggs with an electric mixer until frothy. Then, beat in the vanilla & almond extracts and coconut oil.
• Once all the wet ingredients are well incorporated, mix the wet into the dry.
• Add in the shredded coconut after this, making sure to mix well
• Spoon the cake into the greased cake round, flattening as you go.
• Bake for 25 minutes
• While the cake is baking, make the frosting by beating together the frosting ingredients very well.
• Once the cake is done cooking (an inserted toothpick comes out totally clean), let the cake cool COMPLETELY. Then, frost with frosting, and top with Vanilla Bean Wink! 

Get The Wink Recipe Bible

NUTRITIONAL INFORMATION -

Serving Size - 1/16th of the cake with 1 scoop Vanilla Bean Wink!

Calories - 235

Fat - 18.6g

Carbs - 10.9g

Fiber - 3.7g

Sugar - 2.2g

Protein - 8.4g