Here is my favorite birthday cake recipe. It’s gluten free and contains healthy fat from the coconut so it still fits my diet.
4 large eggs
2 cups yellow squash (grated)
½ cup coconut flour
1 cup unsweetened frozen coconut, thawed
¼ cup coconut oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon coconut stevia drops
a pinch of salt
For cream cheese frosting:
½ cup butter
8 ounces cream cheese (softened)
½ teaspoon coconut stevia drops
In a large bowl, mix coconut flour, baking powder, salt and baking soda.
Add coconut oil, beaten eggs, vanilla extract and stevia drops.
Mix well until combined.
Add coconut and grated squash.
Spray the slowcooker bowl and line with parchment paper.
Pour into the slow cooker and cook on low until the top turns slightly brown.
It should take approximately 45-50 minutes, but I like to check on it after 30 minutes to check its progress.
Remove from the slowcooker and allow to cool completely.
For the frosting, mix together cream cheese with butter.
Add coconut stevia drops and whip until the mixture is fluffy.
After frosting the cake, you can sprinkle it with flaked coconut, but I don’t like the texture.