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Place the can of coconut cream into the fridge. This will help to separate the coconut cream from the water so you can more easily drain the water later.
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Pre-heat the oven to 350 degrees Fahrenheit.
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Mix all of the cake ingredients into a blender and blend on high for 90 seconds.
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Next, pour the mixture evenly into two greased 9-inch non-stick cake pans. Place into the oven for 30 minutes.
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Place on a cooling rack while you prepare the frosting.
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After that, drain the water from the can of coconut cream the best you can. Then, pour the cream into a mixing bowl with the cream cheese and mix well with a mixer until smooth.
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Continue to mix as you add Swerve Confectioners 1/4 cup at a time. Mix until smooth.
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Frost the top of one of the cakes with about 1/3 of the frosting. Then, place the other cake on the top of the frosted cake.
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Use the remainder of the frosting to frost the top and sides of the cake.
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Finally, top the cake with 1 cup of unsweetened coconut flakes.
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Enjoy a slice of keto coconut chocolate cake!