- 1 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp Himalayan salt
- 6 eggs, room temperature
- 6 tbsp coconut milk
- 1 cup virgin coconut oil, melted
- 2/3 cup of stevia
- 1 tsp natural vanilla extract
- 4 egg whites, room temperature
Icing:
- 4 Tablespoons virgin coconut oil
- 1/3 cup coconut cream room temperature
- 1 teaspoon natural vanilla extract
- 2 Tablespoons coconut flour
- 4 tablespoons stevia (or to taste)
- 1 tbls fresh lemon juice
- zest of half a lemon
- pinch of Himalayan salt
Lets make it:
- Preheat oven to 180°. grease a silicon loaf mould with coconut oil.
- In a large bowl, combine coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 6 eggs, coconut milk, oil, stevia, vanilla.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour evenly into prepared cake pans.
- Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cakes are golden.
- Combine icing ingredients in a blender, combine in pulses until fluffy and thick, place in the fridge to set.
- Remove cake from oven and allow to cool completely to avoid melting icing.