Double Layer Coconut Cake

     Holidays are a special time, so why not celebrate with a healthy Double Layer Coconut Cake!?  What could make the day's more festive!?  This delicious treat is only 143 calories, 8.3g net carbs and 5.7g protein per slice. Whatever the occasion, I know what I will be having for dessert!  :)

Ingredients for 8 servings~
1/4 cup Coconut Oil, melted
1 Extra Large Egg
1 cup 30 cal/cup Almond Milk
1 scoop Quest Vanilla Milkshake Protein Powder
1/4 cup Coconut Flour
1/4 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1/4 cup + 2 Tablespoons reduced fat Shredded Coconut ( I use Let's Do Organic brand)
1 Tablespoon Coconut Extract
1 teaspoon Baking Powder
1/2 tub Lite Cool Whip
Cherries, for garnish if desired (not included in macros)

     Mix together all ingredients except 2 Tablespoons Coconut Shreds and Cool Whip.  Grease a 7 or 8 inch cake pan and line the bottom with parchment paper, and pour batter into pan.  Bake at 350 for 32 minutes, remove and cool to wire rack.  Use 8 toothpicks to insert half way up side of cake around diameter, use those guides to slice cake in half thru the center, forming a top and bottom.  Use Cool Whip to frost bottom half, set top half into place and finish frosting, then sprinkle with the last 2 Tablespoons Coconut Shreds.  Garnish with Cherries if desired.  Store in fridge.  Enjoy  :)