This recipe makes the 1-8inch cake. See recipe notes for directions to make 2, or 3 tier cakes or sheet cake.
Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper and grease the sides of the cake pan with coconut oil or preferred fat.
Place the egg whites in a large bowl and set them aside.
Place the sugar and coconut oil in another large bowl, and using a stand mixer or hand mixer, cream the two together, until it looks like fluffy icing, about 10 minutes.
Add coconut flour, baking powder, and salt to the creamed sugar and coconut oil, mix until combined. Set the bowl aside.
Using a stand mixer or hand mixer, whip the egg whites until you have stiff peaks, about 6 minutes. The egg whites will look a little glossy and when you lift the whisk it will have egg whites that stay in a stiff peak.
Pour the egg whites into the dry ingredients. Using a spatula, gently fold the egg whites with the dry ingredients until combined. Do this slowly to help the batter retain as much air as possible.
Pour into a cake pan and bake for 25-32 minutes, until the cake is golden and a toothpick can be inserted into the baked cake and comes out clean.
Allow the cake to cool in the pan for at least 15 minutes and then take a knife and gently insert it along the edges to remove the cake from the pan. Then invert the pan onto the cooling rack to release the cake and allow it to fully cool before frosting.
Note: I used a general buttercream frosting to frost this 3-layer cake. Frostings that would taste great would-be cream cheese frosting, whipped cream, chocolate frosting, etc.
How to make
8 egg whites, at room temperature
¼ cup + 2 tbsp sugar if not keto
¼ cup coconut oil, cold or softened but not liquid
¼ cup + 1 heaping tbsp coconut flour
1 tsp baking powder
⅛ tsp salt