Coconut cake with cream cheese frosting

Cream cheese, 20% cream, 35% cream, Egg, Almond flour, Coconut flakes, Sugar-free white chocolate, Erythritol, Coconut flour, 10% cream, Starch-free baking powder, Vanilla, Himalayan salt

Whisk with a mixer: 10 min. Bake in the oven: 30 min. Heat on the stove: 8 min. Mix: 10 min. Chill in the refrigerator: 8 h.

Beat eggs (200 g) with erythritol (50 g), vanilla (1.5 g), and Himalayan salt (1 g). Add 20% cream (250 g), starch-free baking powder (10 g), coconut flakes (15 g), coconut flour (55 g), and almond flour (200 g).

Transfer the batter to an 18 cm pan and bake at 200 degrees C for about 30 minutes. Cool the sponge and cut it into three rounds.

For the frosting, whip 35% cream (200 g), cream cheese (500 g), erythritol (50 g), and vanilla (1.5 g). Melt sugar-free white chocolate (100 g) with 10% cream (50 g), then stream it into the frosting.

Assemble the cake, brushing the layers with 10% cream (50 g) and spreading frosting between them. Cover the cake with the remaining frosting, sprinkle with coconut flakes (105 g), and chill for 8 hours.