Mini Raspberry Coconut Layer Cake

Ingredients

Cake:
• 6 tbsp almond flour
• 2 tbsp unsweetened shredded coconut
• Sweetener equivalent to 2 tbsp sugar
• 1 tbsp unsweetened whey protein powder
• 1/2 tsp baking powder
• Pinch salt
• 1 1/2 tbsp melted coconut oil
• 1 large egg white
• 1 tbsp water
• 1/4 tsp coconut extract
Raspberry Filling:
• 1/4 cup fresh raspberries
• Sweetener equivalent to 1/2 tbsp sugar
Whipped Cream Frosting:
• 1/4 cup whipping cream
• Sweetener equivalent to 1 tbsp sugar (powdered or liquid sweeteners work best here)
• 1/4 tsp coconut or vanilla extract (depends on how coconut-y you want it!)
• 1 tbsp unsweetened shredded coconut, lightly toasted

Instructions

Cake:
1. Preheat oven to 325F and grease two 4-inch diameter mini cake pans or ramekins very well.
2. In a medium bowl, whisk together almond flour, coconut, sweetener, protein powder, baking powder, and salt. Stir in coconut oil, egg white, water, and coconut extract until well combined.
3. Divide batter among prepared cake pans or ramekins and smooth the tops. Bake about 15 minutes, until cakes are just firm to the touch. Remove and let cool, then transfer to a wire rack to cool completely.
Raspberry Filling:
4. In a small bowl, mash berries with a fork. Stir in sweetener. Spread mixture over the top of one of the cake layers. Place in the freezer 1 hour to firm filling enough for second layer. When firm, top with second cake layer.
Whipped Cream Frosting:
5. In a medium bowl, beat whipping cream with sweetener and extract until stiff peaks form. Spread over the top and sides of cake.
6. Sprinkle top with toasted coconut.