LFG Italian Cream Cake

Ingredients

• Salted French Butter

  Private Selection

  4 tbsp or 56g

• Shortening

  Nutiva

  4 tbsp or 56g

• Monkfruit Sweetener, Classic

  Lakanto

  32 tsp or 128g

• Zero-Calorie Sweetener, Better Stevia, Organic Extract Powder

  Now

  2 tsp or 6.67kg

• Honey

  1 tbsp or 21g

• Egg yolk

  Raw, fresh

  3 large yolk (separated from white) or 51g

• Cassava Flour

  Otto's

  ½ cup or 64g

• Coconut Flour

  Coconut Secret

  4 tbsp or 28g

• Almond Flour

  King Arthur Flour

  ¼ cup or 28g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¾ cup or 180g

• Vanilla extract

  2 ⁹⁄₁₆ tsp or 11g

• Unsweetened Shredded Coconut

  Medium - No Name

  8 tbsp or 48g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Egg white

  Raw, fresh eggs

  3 egg white (separated from yolk) or 120g

• Cream of tartar

  Leavening agents

  4 tbsp or 36g

• Butter, Natural Creamy, Unsalted

  Truly Grass Fed

  8 tbsp or 112g

• Organic Cream Cheese

  O Organics

  8 tbsp or 112g

• Confectioners, The Ultimate Sugar Replacement

  Swerve

  24 tsp or 72g

Directions

1. Step 1: Cream the Fats and Sweeteners Preheat oven to 350 degrees F. In a standup mixer, whip together the butter and shortening until very creamy. Add monk fruit, stevia and honey and whip until creamy.
2. Step 2: Blend in the Yolks Add 3 egg yolks to the mixture and whip until creamy.
3. Step 3: Mix the dry ingredients Add flours, salt, and baking soda. Mix only until incorporated, about 30 seconds.
4. Step 4: Add the Milk and Vanilla While the mixer is on, pour in milk and vanilla. Mix until well incorporated, about 30 seconds.
5. Step 5: Stir in the Nuts Remove mixing bowl from mixer for the rest of the steps. Stir in coconut and pecans until evenly distributed.
6. Step 6: Fold in the Meringue In a medium bowl, add 3 egg whites and cream of tartar. Whip to stiff peaks. Sacrifice about 1/3 cup of whipped egg whites to lighten the cake batter. Just stir it in with a spatula. Then carefully fold in the rest of the whites until no pockets remain. To fold, cut through the middle of the batter down to the bottom, then lift the back half of the batter over the front half. Repeat until light and airy and you don't see any egg whites. Do not stir or over fold. This is what makes the cake fluffy.
7. Step 7: Bake the Cake Pour into a well-greased bundt pan and bake for 25 minutes. Turn out onto a cooling rack. Let cool completely before frosting.
8. Step 8: Frost the Cake In a medium bowl, cream together the butter, cream cheese, swerve and vanilla with a hand mixer on high. Slowly add enough coconut milk to get the spreadable consistency you like for your icing. Make frost the sides of the bundt cake. Heavily frost the top. Decorate the top with coconut and pecans and more dollops of icing.

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