Keto Coconut Cream Poke Cake

For a long time, I thought I didn't like coconut. I also thought I didn't like shrimp. That was before I discovered coconut shrimp. My friend brought my attention to the fact that I used to say I don't like shrimp. He said you are eating everyone that you can get a hold of. That is some Appalachian talk. Ha! He was right! I found out that my main problem with coconut was the sugary goop that usually goes along with it.

A friend of mine's mother, we call her mother Owsley,  had us over for dinner in one of the hollows in Knott County, Kentucky. She usually made her cakes from scratch. This one she did not. She didn't tell use that until later though. When you asked her how she made something she would say, "I stirred it up." If you asked her what she put into a recipe she would say, "A little this, and a little that." I can see where she is coming from though. Most southern cooks don't measure ingredients for recipes. Previously I didn't measure ingredients when I was making something. That changed when I started following my macros. Once I know the macros of what I am eating, I can eyeball the measurements though. 

The cake was absolutely delicious as were all of her other cakes and dishes. I thought. Oh no, it's a coconut cake. I won't like that. Boy, was I surprised. It was so good! It could make your tongue slap you in the face! That is a southern saying. Ha! It is an excellent cake for the summer, because it is kept chilled. Moist cakes are my weakness. Luckily, I can eat this cake and stay on plan. Warning though! It isn't low carb anymore if you eat the whole cake!

I later found the recipe. It was always a hit.  There were several people who said they do not like coconut, but they love this cake.  Twice, I made this for my own birthday. After discovering the keto way of eating, I found that there is pretty much a keto or low carb version of everything you want to eat. However, not necessarily this cake. After some practice, I did develop what I think is a delicious recipe. Please make sure to chill this cake for at least two hours. It will be much better the next day.

Please try and enjoy this recipe!

Ingredients:

Coconut glaze

1 13.68 oz can of coconut cream
1 cup powdered erythritol
10 drops Sucra


Cake

Dry Ingredients:

2/3 cup whey protein isolate
2/3 cup oat fiber
4 tablespoons coconut flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1 1/2 cups powdered erythritol or granulate sweetener
1/4 cup rehydrated coconut


Wet Ingredients:

8 oz cream cheese cubed
8 oz salted butter cubed
7 large eggs
1/2 cup sour scream
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
15 drops Sucra
1/4 cup coconut glaze

Topping

2 cups heavy cream
10 drops Sucra
1/3 cup powdered erythritol
5 oz unsweetened coconut flakes or 10 oz of fresh grated coconut

Glaze Instructions:

1. In a sauce pan mix cream of coconut and powdered erythritol over medium heat. Heat until eyrthritol is dissolved and mixture comes to a simmer.

2. Remove from burner to cool.


Cake Instructions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients with whisk in a large bowl.

3. Melt butter and cream cheese in a bowl. Add sour cream. Whisk until smooth.

4. Beat 7 large eggs in a bowl and stir in extracts and 10 drops of Sucra.

5. Add egg mixture to butter and cream cheese mixture. Mix until smooth.

6. Add wet ingredients to dry ingredients and mix  with hand mixer or stand mixer until smooth.

7. Pour into a greased 9x13 inch pan.

8 Bake for 40 to 45 minutes.

9. Let cool for about 10 minutes. Poke holes throughout the cake. Pour remaining coconut cream mixture over the cake filling all the holes.

10. Allow the cake to completely cool. 

Coconut Topping

While the cake is baking:


1. If using dry coconut, rehydrate the coconut by pouring 10 oz of hot water over the coconut. Let stand for 30 minutes. Drain and press with paper towels to dry.

2. Mix powdered erythritol with coconut.

While cake is cooling:

1. Whip the heavy cream and Sucra drops until stiff peaks are formed.

2.Refrigerate until cake has cooled.

When the cake has completely cooled:

1. Spread whipped cream over surface of cake.

2. Top with coconut until the cake is completely covered.

3. Chill for 2 hours and preferable overnight.

Yield 15 servings. 3 Net carbs per slice.