Ingredients

1/2 cup butter (softened)

1 cup Swerve Sweetener

4 large eggs (room temperature, separated)

1/2 cup heavy cream (room temperature)

1 teaspoon vanilla extract

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

8 ounces cream cheese (softened)

1/2 cup butter (softened)

1 cup powdered Swerve Sweetener

1 teaspoon vanilla extract

1/2 cup heavy whipping cream (room temperature)

2 tablespoons shredded coconut (lightly toasted)

2 tablespoons chopped pecans (lightly toasted)

Instructions

Step 1: Preheat the oven to 325°F and grease two 8-inch or 9-inch round cake pans thoroughly. Line the pans with parchment paper and grease the paper to prevent sticking.

Step 2: In a large bowl, beat the softened butter with the sweetener until well combined. Add the egg yolks one at a time, beating well after each addition. Then mix in the heavy cream and vanilla extract.

Step 3: In a separate bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt. Add this mixture to the butter mixture and beat until just combined.

Step 4: In another large bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the cake batter to maintain airiness.

Step 5: Divide the batter evenly between the prepared pans, spreading it evenly to the edges. Bake for 35 to 45 minutes, or until the cakes are golden on the edges and firm to the touch in the center.

Step 6: Remove the cakes and let them cool completely in the pans. Once cool, flip the cakes onto a wire rack and remove the parchment paper if it sticks to the cake.

Step 7: For the frosting, beat the cream cheese and softened butter together in a large bowl until smooth. Add the powdered sweetener and vanilla extract, mixing well.

Step 8: Slowly add the heavy whipping cream while beating until you achieve a spreadable consistency.

Step 9: To assemble, place the bottom cake layer on a serving plate and spread about one-third of the frosting over it. Add the second layer and frost the top and sides evenly.

Step 10: Sprinkle the lightly toasted coconut and chopped pecans on top. Refrigerate the cake for at least 30 minutes to let it set before serving.

Tips & Variations

For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the batter.

You can substitute pecans with walnuts or almonds if preferred.

Use room temperature ingredients for better mixing and texture.

Lightly toasting the coconut and pecans enhances their flavor and adds a pleasant crunch.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly in plastic wrap. When ready to serve, let the cake sit at room temperature for about 15 minutes for best flavor. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I use a different sweetener instead of Swerve?

Yes, you can substitute with other granular or powdered low-carb sweeteners, such as erythritol or monk fruit. Just ensure to use the equivalent sweetness amount and adjust if needed.

Is this cake suitable for those with nut allergies?

This recipe contains almond flour and pecans, so it is not suitable for those with nut allergies. You may try replacing almond flour with a nut-free low-carb flour alternative, but texture and taste will vary.