Ingredients
2 cups sweetened flaked coconut
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
5 large eggs, separated
1 ¼ cups Swerve Granular
1/3 cup whole milk
2 tsp coconut extract divided
13.5 oz coconut milk
¼ cup evaporated milk
10 oz sweetened condensed milk
1 tbsp vanilla extract
1 pint heavy whipping cream
3 tbsp Swerve Confectioners
½ teaspoon vanilla extract
Instructions
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.
Preheat oven to 350º F. Lightly grease a 9x13-inch casserole dish. Set up three mixing bowls.
Combine the flour, baking powder, and salt in a large bowl. Separate the eggs into two medium bowls.
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.
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.
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.
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.
Combine the heavy cream, Swerve Confectioners, and vanilla extract. Whip until thick and creamy. Spread topping over the cake and layer with toasted coconut.
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Nutrition Facts Serving Size 1 piece of cake Servings 12 large pieces of cake |
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| Calories 320 |
| Total Fat 23g |
| Total Saturated Fat 16g |
| Cholesterol 50mg |
| Sodium 240mg |
| Total Carbs 24g |
| Dietary Fiber 0g |
| Sugars 15g |
| Added Sugar 0g |
| Net Carbs: 24g |