Coconut Bundt Cake (Coconut Flour and Protein)

What could be better than this fluffy white Keto Coconut Cake? It's easy to make and it's so light and airy, it's like biting into a fluffy coconut cloud. Nut-free and sugar free.

Cake:
¾ cup + 2 Tbsp. coconut flour
1 cup Monk Fruit Sweetener with Erythritol (Granular)
⅓ cup unflavoured whey protein powder
⅓ cup shredded coconut
2½ tsp. baking powder
¼ tsp. sea salt
½ cup butter, melted
1 cup coconut cream (liquified if it's too firm)
4 large egg whites
2 large eggs
1½ tsp. pure coconut extract
½ tsp. pure vanilla extract
3-4 Tbsp. water, as needed

Frosting:
4 oz cream cheese, very well softened
1¼ cup heavy whipping cream, divided room temperature
½ cup Monk Fruit Sweetener with Erythritol (Powdered)
1½ tsp. pure coconut extract
½ tsp. pure vanilla extract
⅓ cup shredded coconut

Make the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a large Bundt pan (10 cup capacity) well.

In a large bowl, whisk together the coconut flour, sweetener, protein powder, shredded coconut, baking powder and salt.

Stir in the melted butter, coconut cream, egg whites, eggs and extracts. Whisk in water, 1 Tbsp. at a time, until the batter is thick but pourable.

Spread in the prepared pan and even out the top. Bake 35 to 40 minutes, until the cake is risen and the top is firm to the touch.

Remove and let cool at least 30 minutes in the pan, then transfer to a wire rack to cool completely.

Make the Frosting:
In a medium bowl, beat the cream cheese with 2 Tbsp. of the heavy cream to lighten it up a bit.

Beat the remaining heavy cream with the sweetener and extracts until it holds soft peaks.

Dollop the cream cheese mixture around the bowl with the whipped cream. Start beating on slow, then increase speed slowly and beat until it holds stiff peaks.

Spread the frosting over the sides of the cake and sprinkle with the shredded coconut.

Makes 12 servings.