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Luscious Lemon Birthday Cake

  • ½ cup butter, melted
  • ½ cup coconut milk
  • 12 eggs
  • ⅛ cup agave nectar
  • ⅛ cup stevia in the Raw (for cooking)
  • ½ cup “Just Like Sugar Tabletop” chickory root sugar substitute
  • 1 teaspoon salt
  • 2 Tablespoons lemon extract (alcohol free is best)
  • 1 cup sifted coconut flour
  • 1 teaspoon baking powder
  • 2 Cups full fat portion of canned coconut
  • 3 Tablespoons coconut oil
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon agave nectar
  • 10 drops of vanilla flavored stevia extract
  • 6 Tablespoons of “Just Like Sugar Tabletop”
  • 1 to 2 scoops slimstyles PGX granules (this thickener is mostly fiber and made from konjac-mannan), depending no desired thickness
  • Unsweetened vanilla coconut milk
  • 2 teaspoons lemon extract

  1. Mix butter, coconut milk, eggs, sugar, salt and lemon extract.
  2. Blend coconut flour and baking powder and mix into batter until all lumps disappear.
  3. Pour batter in equal parts into 2 greased 8 inch cake layer pans or one 9×9-1/2 inch pan.
  4. Bake at 350 degrees or until fork inserted into center comes out clean.
  5. Cool and frost.
  1. Combine PGX granules with Unsweetened Vanilla Coconut Milk into a blender and mix to allow the two to thicken.
  2. Place all other ingredients in a food processor, add the vanilla coconut milk mixture and process until smooth, thick and creamy and the desired thickness to spread over a cake.
  3. Taste to be sure the frosting is sweet enough and add more stevia.