details
ingredients
cake
1/2 cup soft butter
1 cup homemade swerve
4 large eggs, room temperature, separated
1/2 cup heavy cream at room temperature
1 teaspoon vanilla
1 1/2 cups almond flour
1/2 cup shredded coconut
1/2 cup chopped pecans
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
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frost
8 ounces soft cream cheese
1/2 cup soft butter
1 cup homemade swirf powder
1 teaspoon vanilla extract
1/2 cup heavy whipping cream at room temperature
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directions

cake
Preheat oven to 325°F and grease two 8-inch or 9-inch pie pans well (8-inch pans will take a little longer to cook but the layers will be higher and I think they will look better). Cover the tray with butter paper and grease the paper.
In a large bowl, whisk together butter and sweetener until well blended. Beat the egg yolks one at a time, mixing well after each addition. Whisk heavy cream and vanilla extract.
In another bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Whisk the mixture into the butter mixture until combined.
In another large bowl, whisk the egg whites with cream of tartar until stiff peaks form. Gently fold into cake mixture.
Divide the mixture evenly among the prepared pots and spread it on the sides. Bake for 35 to 45 minutes (or longer, depending on your pans), until cake is golden on the edges and set in the middle.
Remove and let cool completely in pans, then turn on wire rack to cool completely. Remove the parchment from the layers if it comes out with it.
frost
In a large bowl, whisk together the cream cheese and butter until smooth. Whisk together the sweetener and vanilla extract until well combined.
Slowly add the whipped cream until you get a spreadable consistency.
to assemble
Place the bottom layer on a serving plate and cover the top with about a third of the icing. Add the next layer and freeze the top and sides.
Sprinkle on toasted coconut and pecans. Put it in the fridge for at least half an hour to let it sit.
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