Keto Birthday Cake

Ingredients

FOR THE CAKE

• Cooking spray
• Assorted gel food coloring
• 1 2/3 c. coconut flakes
• 3 1/2 c. almond flour
• 3/4 c. coconut flour
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 3/4 c. (1 1/2 sticks) butter, softened, plus more for brushing
• 1/2 c. Swerve granular
• 4 large eggs
• 8 large egg whites
• 2 tsp. pure vanilla extract
• 1 c. unsweetened almond milk
• 2 tsp. distilled white vinegar

FOR THE FROSTING

• 1 c. (2 sticks) butter, softened
• 1 (8-ounce) block cream cheese, softened
• 1 c. Swerve confectioners
• 2 tbsp.  tablespoons unsweetened cocoa powder
• 1/4 tsp. kosher salt
• 1 1/2 c. sugar-free semisweet chocolate chips

Directions

1. Preheat oven to 350°. Line two 8-inch cake pans with parchment paper and grease with cooking spray.
2. Make cake: In bottom of a small bowl, stir together about 5 drops of a gel food coloring and 3⁄4 teaspoon water. Add1⁄3 cup coconut and stir until coconut flakes absorb color. Repeat in separate bowls with remaining coconut flakes and colors. Set aside.
3. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
4. In a large bowl, beat butter and sweetener until light and fluffy, about 2 minutes. Add eggs, egg whites, and vanilla. Beat until well combined and foamy, about 1 minute. Add dry ingredients to wet and beat to combine. Add almond milk and vinegar and beat until combined. 
5. Add all but a spoonful of each color of coconut flakes; fold to combine. Divide batter between baking pans and smooth top. Bake until toothpick inserted into center of cakes comes out clean, 50 minutes. Let cool completely. 
6. Make frosting: In a large bowl, beat butter, cream cheese, sweetener, cocoa powder, and salt until light and fluffy, about 2 minutes. In a microwave-safe bowl, microwave chocolate chips until just melted. Pour melted chocolate into butter mixture and beat until well combined.
7. Using a serrated knife, remove domed tops of cakes to even. Place one cake on a platter or cake stand. Spread 1 1⁄2 cups frosting onto top of cake layer. Top with remaining cake; frost top and sides with remaining frosting. Sprinkle top of cake with reserved colored coconut.