Coconut Cake

Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease an oval or round glass baking dish with coconut oil, matching the style seen

2. Make the Flax Eggs: In a small bowl, whisk the ground flaxseeds and water together. Let it sit for 3 to 5 minutes until it thickens into a gel-like consistency.

3. Mix the Batter: In a large mixing bowl, combine the shredded coconut, keto sweetener, baking powder, and sea salt. Pour in the full-fat coconut milk, melted coconut oil, vanilla extract, and your prepared flax eggs. Stir everything thoroughly until a uniform, thick batter forms.

4. Fill the Dish: Transfer the coconut mixture into your greased baking dish, smoothing out the top with a spatula.

5. Bake to Perfection: Place it in the oven and bake for 25 to 30 minutes. You are looking for a beautiful, vibrant golden-brown top with slightly caramelized edges, just like the cake featured

6. Cool and Serve: Remove from the oven and let it cool for at least 10 minutes to set before slicing. Enjoy it warm or chilled!