Coconut cake

coconut_cake___loseitloseit___the_low_carb_way

Ingredients

80g xylitol
200g cream cheese
2 tsp vanilla extract
6 eggs, seperated
220g coconut flour, lightly toasted
pinch Himalayan salt
1 tbsp baking powder
1 cup chilled coconut cream
100g strawberries
25g desiccated coconut, toasted
100g raspberries

Method

  1. Preheat oven to 170˚C and line 3 x 20cm cake tins with baking paper.
  2. Whisk together cream cheese, egg yolks, xylitol and vanilla. Fold through coconut flour, baking powder and salt.
  3. Whisk the egg whites to stiff peak stage and fold through the coconut mixture. Pour into prepared tins and bake for 20 minutes or until firm to the touch.
  4. Layer the cakes with whipped coconut cream, strawberries and a little sprinkling of coconut.
  5. To serve: Place onto a serving platter and top with toasted coconut and fresh raspberries.

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