If you like coconut, you are going to LOVE this cake! I couldn’t cram any more coc
onut into this sucker if I tried! The inspiration for this frenzy of coconut is from my sister-in-law, Jess,
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.
