ingredients
For the cake layer:
- 4 oz cream cheese, softened
- 3 eggs
- 1 Tbsp coconut cream
- 1 Tbsp sf coconut flavored syrup
- 2 Tbsp coconut flour
For the coconut filling:
- 1 cup dried unsweetened coconut
- 1/2 cup coconut cream
- 3 Tbsp sf coconut flavored syrup
For the frosting:
- 1 cup heavy whipping cream
- 1 Tbsp sf coconut flavored syrup
- 1 tsp stevia powder
- 1/4 cup coconut cream
instructions
- To make the cake: Combine all of the ingredients in a blender on medium speed until smooth. If it’s really frothy, let it rest for a few minutes while you make the filling. Then pour half of it into a greased 8 x 8 microwave safe dish. I used a square glass pyrex dish.
- Cook in the microwave for 3 minutes or until firm all the way across. Flip out of the dish onto a plate or cutting board. Regrease and repeat with the remaining batter.
- Cut each square into 3 rows by 3 rows giving you 9 squares per pan or 18 squares total. You’ll have two squares leftover. Alternatively you could double the recipe and make one large 9 x 9 cake with four layers in any shape.
- For the filling: Combine all the ingredients in a medium bowl and let sit for 10 minutes before using so all of the liquid can be absorbed. If you want it looser you could add more coconut cream to get the right consistency.
- For the frosting: Whip the heavy cream almost completely before adding the coconut cream, sf coconut syrup and stevia. Once you’ve added it keep whipping until the cream holds it’s shape easily.
- To assemble: Lay one square of cake on each plate and place about one tablespoon of filling in the center of each square. Spread to the edges and cover with another square of cake, repeating until you have four layers of cake.
- Frost the top cake layer and sides with the whipped cream and decorate as desired.
Read Full Recipe >>>> Click Here
