• Preheat oven to 350 degrees F.
• Prepare 3 six inch pans with oil or butter. Add a little coconut flour to each pan.
• Separate eggs.
• Beat whites until they form soft peaks that stick to the spoon but not all the way to stiff. If using your kitchen aid mixer transfer to a cold bowl. Set aside.
• Mix all dry cake ingredients together in a bowl. Set aside (coconut flour, baking powder, salt, xanthan gum, swerve). Set Aside.
• Clean mixer and mix egg yolks for two minutes on high.
• Stream in oil and melted butter while mixer is running.
• Stream in coconut milk.
• Add in liquid stevia. Mix well.
• Add in coconut extract.
• Add the dry ingredients to this mixture. Mix on low just until mixed.
• Fold in egg white with a cake spatula.
• Bake for 20 to 25 minutes at 350 degrees F. Check at twenty minutes. You want the cakes to be golden brown.
• Cool cakes prior to removing. Use a butter knife to go around each cake prior to removing.

Cream Cheese Frosting

• Make sure both cream cheese and butter are at room temperature. Sometimes I'll microwave cream cheese for ten seconds to bring that temperature up. Butter should be at 70 degrees F. Soften by cutting in butter pats on a plate. Do not microwave butter.
• Mix cream cheese first until it's very smooth.
• Add in butter, mix until really smooth.
• Add in vanilla paste, mix.
• Sift Swerve. Add.
• Add in heavy cream (or reserve some coconut cream for this).
• Add in half of the coconut. Reserve remaining coconut for topping the cake.

ASSEMBLY

• Freeze the cakes on paper plates for about 15 minutes.
• You may need to use a bread knife to make the cakes even. I usually don't.
• Decide which layers will work best on top of each other.
• Frost each layer and save most for the top. You may not use all the frosting. You could use less and also make a naked cake not frosting the sides.
• Top with coconut.
• I like to refrigerate this cake several hours before serving.