• Preheat oven to 350. Grease a 9 X 9 baking pan. 
• Melt butter and allow it to cool.
  
• Beat eggs, Lakanto Monkfruit Powdered, softened cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined. 
• Add melted butter and coconut flour to the mixture and beat again until combined. 

  Tip: Make sure to measure the coconut flour in level tablespoons. DO NOT heap as it only takes a small amount of extra coconut flour to make this recipe dry since coconut flour is so absorbent. 
• Pour batter into a baking dish and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. 

For the Syrup:

• In a small saucepan add 3/4 cup water and 4 tbsp Monkfruit Powdered.
• Boil on medium/high until it reduces and thickens. It took about 6 minutes.
• Cut slits in the top of the cake with a knife then pour the syrup mixture all over the top of the cake. Set aside and allow to cool completely 

For the Icing:

• In a small bowl, add heavy whipping cream, Lakanto Monkfruit Powdered, and vanilla. 
• Beat until the heavy whipping cream forms stiff peaks and has almost doubled in size.
• Spread the homemade whipped cream mixture on top of the cooled cake. 
• Sprinkle unsweetened coconut on top then refrigerate. The Keto Coconut Cake is best if allowed to sit overnight before serving.