This cake is heaven for anyone that likes coconut cream. The condensed milk is easy to make with Keto approved sweeteners and the coconut flakes mixed with it is luscious. My daughter made this for my birthday. It was very low carb and delicious. Happy Birthday to me!
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Homemade Condensed Milk
- 1 cup Heavy Whipping Cream
- 5 Tbls Swerve Confectioners
- 1 Tbls Butter
- 1/2 cup Heavy Whipping Cream
- 2-3 Tbls Swerve Confectioners
- 3 Tbls of Daisy Sour Cream
The Filling (for in-between the layers):
- 3/4 cup Homemade Condensed Milk (please note, recipe for this above)
- 1 1/4 cup Unsweetened Coconut flakes
- 1 Tbls of heavy whipping cream or almond milk to desired consistency
Use 3/4 cup of the Condensed Milk mixture with 1 1/4 cup – 2 cups (how much do you like coconut?) unsweetened coconut flakes and stir well. If it’s too thick, add a bit of heavy whipping cream or almond milk to get the consistency you want, (Add more a little at a time)
Step One: Making your condensed milk
Bring cream and butter and sweetener to a boil and continue stirring briskly cooking until it reduces and thickens. Remove it from heat and cool.
Step Two: Making the cake
Smear Coconut oil around inside your Mug Mix all Cake ingredients together and pour mixture into a mug. Microwave 1-2 minutes until completely cooked. Take your Mug out of microwave and flip it onto a plate. Cut the cake into two layers, and set on cooking rake to cool completely.
Step Three: Making the icing
Beat the heavy whipping cream into a stiff peak, Add your confectioner sweetener, and then 3 tbls of Daisy Sour Cream. Continue mixing until well mixed and then set in refrigerator until ready to use.
Step Four: Making the filling
Now that the cake is cooled, put your filling on top of the bottom layer and then add your second layer. Frost your cake with the icing.
NOTE: Using any remaining condensed milk, I combined some extra coconut and we made a decoration on the top and bottom edges. Perfection.