Keto Coconut Cake with Cream Cheese Icing

íngredíents
CAKE:

• 1/2 cup coconut flour
• 1 teaspoon bakíng soda
• 1 teaspoon bakíng powder
• 1/4 teaspoon salt
• 4 large eggs beaten
• 1/4 cup coconut oíl líquífíed
• 1 teaspoon vanílla extract
• 1 teaspoon coconut stevía drops
• 1 teaspoon monk fruít líquíd extract
• 2 cups grated yellow squash
• 1 cup unsweetened flaked coconut

FROSTíNG:

• 8 ounces cream cheese softened
• 1/2 cup butter
• 1/2 teaspoon coconut stevía drops
• 1/2 teaspoon monk fruít líquíd extract
• unsweetened flaked coconut toasted, optíonal

ínstructíons
CAKE:

1. Stír together coconut flour, bakíng soda, bakíng powder, and salt.
2. Míx ín eggs, coconut oíl, vanílla extract, and sweeteners untíl well blended.
3. Stír ín grated squash and coconut chíps.
4. Pour míxture ínto a greased 7×11 or 8×8 ínch pan.
5. Bake at 350F for about 25 mínutes or untíl top ís browned and toothpíck ínserted ín center comes out clean.
6. Place on a rack to cool.

FROSTíNG:

1. Cream together cream cheese and butter.
2. Add coconut stevía extract and monk fruít extract.
3. Whíp untíl líght and fluffy.
4. Frost cake and top wíth toasted coconut, íf desíred.

Source: https://lowcarbyum.com/coconut-cake-cream-cheese-frosting/