Cake:

2 cups finely ground blanched almond flour

1/4 Cup coconut flour

3/4 Cup granular erythritol

2 teaspoons baking powder

1/2 teaspoon pink Himalayan salt

5 large eggs

1/2 Cup salted butter softened

1/4 Cup coconut oil softened

2 teaspoons vanilla extract

1 Cup unsweetened coconut flakes

Garnish:

1/2 Cup unsweetened coconut flakes

Glaze:

1/2 Cup confectioners’ style erythritol

1/4 Cup heavy whipping cream

1/4 teaspoon vanilla extract

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12 Cup Bundt pan with butter.

2. In a medium size bowl, whisk together the almond flour, coconut flour, granular erythritol, baking powder, and pink Himalayan salt in a large mixing bowl. Use a hand mixer on low speed to blend the eggs, butter, coconut oil, and vanilla extract with the mixer on low speed. Slowly blend in the flour mixture. Use a spoon to stir in the coconut flakes.

3.  Spoon the batter into the prepared pan, then smooth the top. Bake for 45 minutes until a toothpick or tester inserted into the middle comes out clean. Place the pan on a wire rack to cool completely lower the oven temperature to 325 degrees Fahrenheit for toasting the coconut.

4. Make the toasted coconut garnish: Line a sheet pan with parchment paper. Spread the coconut in a thin layer onto the prepared pan. Bake for 5 minutes. Stir the coconut, then return to the oven and bake until Golden Brown. It shouldn't take more than another 5 minutes. Keep a close eye on it as coconut can burn quickly. Remove the coconut from the pan an allowed to cool.

4. Make the glaze: Put the confectioner style erythritol, cream and vanilla extract in a small bowl and stir until smooth.

4. To serve, gently loosen the sides of the cooled cake from the pan with a knife and turn it onto a cake plate. Pour the glaze evenly over the cake. Garnish the cake with the toasted coconut. The cake can be kept covered on the counter for a day.