Step 1

Preheat oven to 325º F. Line a baking sheet with parchment paper. Place coconut flakes evenly on the baking sheet. Place the baking sheet in the oven and toast for 3 minutes until slightly golden brown. Remove from the oven and store in an airtight container at room temperature until ready to use.

Step 2

Preheat oven to 350º F. Lightly grease a 9x13-inch casserole dish. Set up three mixing bowls.

Step 3

Combine the flour, baking powder, and salt in a large bowl. Separate the eggs into two medium bowls.

Step 4

Add 1 cup of Swerve Granular to the bowl with the egg yolks. Mix. Stir in milk and 1 ½ tsp coconut extract. Pour the egg yolk mixture into the dry ingredients and stir gently just until combined. Don’t over-mix.

Step 5

Using a hand mixer, beat the egg whites. As stiff peaks form, gradually add the remaining ¼ cup of Swerve Granular. Gently fold the egg whites into the cake batter with a spatula.

Step 6

Pour the cake batter into the casserole dish. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Allow it to cool for 10 minutes. Poke holes in the top of the cake with a large fork or chopsticks.

Step 7

Combine the coconut milk, evaporated milk, sweetened condensed milk, and ½ tsp coconut extract in a large bowl. Whisk until combined. Slowly pour the milk mixture over the top of the cake evenly. Refrigerate the cake for at least 3 hours to allow the cake to soak up the milk.

Step 8

Combine the heavy cream, Swerve Confectioners, and vanilla extract. Whip until thick and creamy. Spread topping over the cake and layer with toasted coconut.