Paleo/Keto Coconut Cake with Lemon Frosting

3 eggs

3 egg whites

1/2 cup coconut flour

1 tbs cashew butter

1/4 cup ghee (melted)

1/4 cup coconut oil (melted)

1/2 tsp baking soda

1/2 tsp ACV

3 tsp vanilla

1/4 tsp sea salt

1/4 cup coconut milk

3 tbs tapioca flour

Monk fruit extract

Raspberry jam (I used my homemade version)

2/3 cup coconut butter

1/4 cup coconut milk

3 tbs lemon juice (depends on how lemony you want it)

Lemon zest

1) Preheat oven to 350

2) Combine dry ingredients in one bowl and wet ingredients in another bowl.

3) Mix in wet ingredients with dry ingredients.

4) Grease cake pan (I used coconut oil) and pour in half of the batter. Bake for about 20 minutes, take out and cool.

5) Remove cake from pan, re-grease, and add in the rest of the batter. Bake for 20 minutes, take out and cool again.

6) While cooling, make frosting: melt coconut butter in a bowl and add in the coconut milk, lemon juice, and zest.

7) Place bottom half of cake on a plate, spread the jam and add frosting on top of it.

8) Place second half of cake on top, frost, sprinkle some more lemon zest on top, and enjoy!

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