Grease a square baking tin and line with parchment paper.
In a bowl, beat the butter and erythritol together until combined.
Add the egg yolks, vanilla extract and coconut milk and coconut cream. Mix thoroughly.
Add the coconut flour, desiccated coconut, salt and baking powder. Stir well.
In a separate bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake batter.
Pour into the cake tin and bake for 20 minutes until golden and firm.
Remove from the oven and allow to cool.
To Make the Frosting:
Beat the cream cheese, butter and erythritol together. Add the coconut milk to lightly thin out.
Beat until smooth. You may want to use a hand blender to smooth any lumps out.
Assemble the cake:
Place one half of the cake onto of a serving plate.
Spoon frosting over the half evenly until covered.
Place the other half on top.
Cover the top and edges of the cake with the rest of the frosting.
Sprinkle and press the desiccated coconut onto the frosting.
Slice and serve!
Makes 8 slicesNutritional Info per slice – 454 Calories, 43g Fat, 8g Protein, 12g Total Carbs, 5g Fibre, 7g Net CarbsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.