Keto Coconut Cream Cake

We will first start by making the cake. Preheat the oven to 325°F and grease a metal baking pan with butter (I used a 9×9 inch pan).
Then whisk these ingredients together in a large bowl: shredded coconut, almond flour, protein powder, sweetener, salt, and baking powder. Once mixed, add the oil, vanilla, and egg whites and whisk until combined. Add just enough almond milk for a thick batter that is pourable.
Spread the batter in the baking pan and bake for about 25 minutes, or until the edges are golden brown. The top should become a bit firm to the touch. Don’t overbake! Once ready, remove from the oven and let it cool in the pan for at least 20 minutes. Then, take a fork and poke holes in the cake (all over it).
Now we will make the pudding layer. Place a medium saucepan over medium heat. Add the sweetener and coconut cream and bring to a gentle simmer.
Take a medium bowl and whisk the egg yolks. Then, start stirring in half of the hot coconut cream mixture, whisking non-stop. Once combined, whisk the egg mixture back into the coconut cream mixture that remained in the pan.
Cook for 4-5 minutes (don’t forget to whisk) until the mixture thickens. Once it does – stir in the coconut extract.
You can remove the saucepan from the heat and let it cool for 5 minutes. Then – pour the mixture over the cake and place in the fridge for at least 1.5 hours.
We are almost done – let’s make the topping. Combine the cream, vanilla extract, and sweetener in a large bowl – whipping until the mixture holds stiff peaks. Then, spread the mixture over the cake and add shredded coconut. And… that’s it! Slice and enjoy this delicious cake.

Keto Coconut Cream Cake

Ingredients

For The Cake

For The Pudding Layer

For The Topping

Instructions