Samoa Layer Cake
Ingredients
- 3/4 cup coconut flour (I use Bob's Red Mill)
- 1/3 cup cocoa powder
- 1 cup granular Swerve Sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 8 large eggs
- 1/2 cup butter melted
- 3/4 cup water
- 1 tsp vanilla extract
- 1/2 cup butter
- 2 tsp Yacon syrup or 1 tsp molasses for color and flavor
- 1 cup powdered Swerve Sweetener
- 1 tsp caramel flavour or vanilla extract
- 1/4 cup whipping cream (I recommend Organic Valley)
- 1 cup unsweetened shredded coconut
- 1/4 cup whipping cream
- 2 ounces sugar-free dark chocolate chopped
Instructions
Cake:
- Preheat oven to 325F and grease 2 (two) 9-inch round cake pans very well.
- In a large bowl, whisk together the coconut flour, cocoa powder, sweetener, baking powder, and salt. Stir in the eggs, butter, water, and vanilla extract until well combined.
- Divide between the prepared baking pans and smooth the tops. Bake 30 to 35 minutes, or until cakes are set and a tester inserted in the center comes out clean. Remove and let cool completely in the pans.
Coconut Frosting:
- In a medium saucepan, melt the butter with the Yacon or molasses over low heat. Once melted, stir in the powdered sweetener and caramel flavour until smooth. Stir in the whipping cream and the shredded coconut.
- Place one layer of the cake on a serving platter and spread with half of the coconut frosting. Top with the second layer and spread that with the remaining frosting.
Chocolate Ganache:
- In a small saucepan over low heat, warm the cream until steaming (do not let it simmer, so watch carefully). Add the chopped chocolate and let melt, about 4 minutes, then whisk until smooth. Drizzle over cake.
Cooking Time: 55
Preparation Time: 15
Yield: 1 9-inch cake
Notes:
Serves 16. This is a big, rich cake and we found small slices to be best! Each slice has 3.47g NET CARBS.
Food energy: 245kcal Total fat: 21.13g Calories from fat: 190 Cholesterol: 134mg Carbohydrate: 7.83g Total dietary fiber: 4.36g Protein: 5.02g Erythritol: 30g
Source: All Day I Dream About Food
