Ingredients
Cake
- 2 9 inch round greased cake pans
- 9 Extra large eggs
- 1/2 cup Lakanto Syrup
- 1 Tbs Vanilla Extract
- 3/4 Cup coconut flour
- 1/2 Tsp baking soda
- 1/2 Cup butter salted & softened
Filling and Topping :
- 1 1/2 Pounds of fresh strawberries sliced thin
- 1/2 Cup melted butter
- 6 Cups Swerve Confectioners Sweetener
- 2 Tsps Vanilla Extract
- Pinch of Pink Himalayan Sea Salt
- 6-10 Tbs Unsweetened Coconut milk or creamer
Instructions
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Preheat oven to 350
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In a cake mixer combine the coconut flour, baking soda, eggs, butter, Lakanto and vanilla
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Grease two 9 inch round pans with butter
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Pour batter into both pans
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Bake for 25-30 minutes or until a toothpick comes out clean in the center
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All ovens vary in temperature so please check oven frequently from the outside door
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Remove from oven and cool on cooling rack before filling & frosting the cake
Filling & Frosting :
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In a mixer bowl, cream butter. Add Swerve confectioners sweetener, vanilla, salt, and enough Coconut milk or creamer to achieve a spreadable consistency. Until smooth and creamy.
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Spread frosting on top of one cake sheet in between the two cakes and lay thin slices of strawberries evenly.
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Place the other cake on top of the strawberries and frosting.
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Frost the outside of the cake, evenly all around. When the frosting is done, decorate the top with strawberry slices .
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Serve and enjoy
