Total Time: 60 minPrep: 5 minCook: 55 minYield: 8Level: moderate
Preheat oven to 350.°
Line the bottom of 2 round 8″ x 2″cake pans with parchment paper. Grease sides of pan and top of parchment paper with butter or coconut oil spray.
Beat eggs, in a bowl large enough to hold all of the ingredients. Add xylitol and coconut milk and combine. Add all of the other ingredients and combine well.
Divide batter evenly into prepared pans. Bake at 350° for about 28-35 minutes. Cook until cake is just set. Do not overbake. Slightly underbaking is better than overbaking.
Oven temperatures and cooking times vary. The best way to test for doneness is by lightly touching the center of the cake. The cake should feel just set.
Look at the cake after about 25 minutes, when it is clearly not yet done and the center is jiggly. Check again after 3-5 minutes and you’ll notice that the center is getting more set. When the center has just completely set touch it lightly. If it feels really soft let it cook a little more. Check every few minutes, touching gently in the center, and remove from the oven when set but still a little soft.
Let cake cool completely before frosting.
Make the Frosting
Combine cream, xylitol, coconut, and vanilla in bowl. Using a hand-held mixer or standing mixer, beat cream until stiff peaks form. Start at medium so cream doesn’t splatter. As cream firms, increase speed to high. Add cold water one tablespoons at a time for desired consistency.
Assemble the Cake
Gently invert 1 layer onto serving plate and remove parchment paper. Top with about 1/3 of the whipped cream. Place 2nd layer on top. Frost sides and top of cake with remaining whipped cream.
Refrigerate until ready to serve.
Be kind with yourself as you start baking with coconut flour. It behaves much differently than conventional flour, but with patience and self-love, you will become a slim and healthy coconut expert in no time.