• 4 oz cream cheese, softened
  • 3 eggs
  • 1 Tbsp coconut cream
  • 1 Tbsp sf coconut flavored syrup
  • 2 Tbsp coconut flour

  • 1 cup dried unsweetened coconut
  • 1/2 cup coconut cream
  • 3 Tbsp sf coconut flavored syrup

  • 1 cup heavy whipping cream
  • 1 Tbsp sf coconut flavored syrup
  • 1 tsp stevia powder
  • 1/4 cup coconut cream

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. Frost the top cake layer and sides with the whipped cream
    and decorate as desired.

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