Keto Friendly Meyer Lemon Coconut Cake

So delicious and so simple to make!

Cake Ingredients:
2 1/4 cups almond flour
1/3 cup coconut flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
6 eggs, at room temperature
3/4 cup Lakanto Baking sweetener**
2 tablespoons finely grated lemon peel (lemon zest)
1/3 cup Meyer lemon juice
1/2 cup melted coconut oil
1/2 teaspoon lemon extract
1/2 teaspoon coconut extract
3/4 cup unsweetened shredded (not flaked) coconut

Frosting Ingredients:
3/4 cup butter, softened (at room temperature)
12 ounces cream cheese, softened (at room temperature)
2 1/2 tablespoons Meyer lemon juice
2 tablespoons heavy cream or coconut milk
1/4 teaspoon coconut extract
2/3 cup Lakanto Powdered sweetener, sifted

Garnish:
1/2 cup toasted coconut (optional)***

Method:
Preheat oven to 350*. Grease a 9 x 13 inch baking pan with butter and set aside.
Sift the flours, baking powder and baking soda into a large bowl and set aside.
In a separate bowl, beat the eggs and sweetener on high for 1 minute. (The mixture should become lighter in color and foamy.)
In the large bowl, make a well in the center of the dry ingredients. Add the lemon zest, coconut oil, extracts and beaten eggs to the well. Beat gently, on low speed, just until all  of the ingredients are blended and the batter is smooth. Use a spatula to blend in the coconut. Spread the batter evenly into the prepared baking pan. Bake for 25 to 35 minutes. or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a rack to cool for 2 to 3 hours. 
Beat the the butter, in a medium sized bowl, for 1 minute. Add the cream cheese and beat, at medium speed, for 2 minutes. (The mixture should be fluffy and light in color.)  Add the remaining ingredients. Beat on low speed, so that the powdered sweetener does not "escape" the bowl. Then, continue mixing, on medium speed, until the frosting is completely blended. Spread the frosting over the completely cooled cake and if desired, sprinkle toasted coconut over the top of the frosted cake.

Cut into 24 equal sized squares. Makes 24 servings. Store leftovers in an airtight container in the refrigerator. 

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (Lakanto Classic sweetener can be made finer by blending in a food processor.)

***To make toasted coconut. Preheat oven to 350*. Sprinkle 1 cup of unsweetened flaked coconut on a cookie sheet. Bake for 4 to 7 minutes, stirring once or twice. Cool completely. Save in an air tight container, in the pantry. Use as a garnish for salads, main dishes, puddings and more. 

1 tablespoon equals approximately: 35 calories ~ 3.4 grams fat ~ .37 grams net carbs ~ .36 grams protein

Nutritional info per serving, (with garnish) approximately:

231 calories ~ 21.7 grams fat ~ 4.6 grams net carbs ~ 24 grams protein

Nutritional info per serving, (without garnish) approximately:
223 calories ~ 16 grams fat ~ 3.8 grams net carbs ~ 24 grams protein

Note: This recipe makes a lot of servings, so it is perfect for a potluck, brunch or family gathering.