Dangerously Sweet - Keto Friendly Coconut Lemon Cake

Miesha "Cupcake" Tate gets Dangerously Sweet with a sugar-free Coconut Lemon Cake.   
Tools Shown:
*This recipe makes 1-layer cake so repeat for each layer.

1/2 Cup Coconut Flour
5 Eggs
1/4 Cup Sugar Substitute (BochaSweet or Erythritol)
1/2 Cup Butter, melted
1/2 Lemon, juiced
1/2 tsp Lemon Zest
1/2 tsp Xantham Gum
1/2 tsp Salt
1/2 Cup Unsweetened Coconut Flakes

4 Ounces cream cheese, cold
3/4 cup heavy cream (6 oz.)
1/4 Cup Erythritol, Sukrin, or Swerve Confectioners
1/4 tsp. Vanilla or Vanilla Bean to taste


  1. Preheat oven to 325 degrees. Grease and flour a 5"x3" Fat Daddio's cake pan
  2. Separate the egg whites from the yolks. Beat the egg whites until they form stiff peaks. 
  3. Add the remaining ingredients, except the coconut flakes, and mix until combined. 
  4. Bake for approximately 45 minutes or until firm when lightly pressed. Cool for 5 minutes before removing from the pan.  
  5. Cool, or chill in the fridge completely before frosting.
  6. Once the cake is frosted press unsweetened coconut flakes around the sides.
  7. Add decorative accents using the remaining icing.

Icing: In a stand mixer, whip the cream cheese for a few seconds to soften. Add sugar substitute and whip. Add in the cream a little at a time until mixed, then whip until frosting is fluffy.

Look for more Dangerously Sweet recipes on The Miesha Tate Show or on Fat Daddio's Youtube channel.