Step 1

Line an 8 inch springform tin with parchment paper.

Step 2

In a bowl, mix the almond flour, desiccated coconut, butter, erythritol and salt together until blended like breadcrumbs

Step 3

Press this mixture down into the cake tin. Smooth out evenly and place in the fridge to firm up whilst you make the filling.

Step 4

Grate the creamed coconut and dissolve in about ¼ cup boiling water. You want the mixture to be thick, so add a bit of water at a time.

Step 5

Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.

Step 6

Add the powdered erythritol and beat until smooth.

Step 7

Add the coconut extract, salt, coconut cream and whipping cream. Whisk until you have a smooth, stiff mixture.

Step 8

Pour the filling into the cake tin on top of the base and spread evenly.

Step 9

Place in the fridge to firm for 4 hours or overnight. IF it does not look firm enough after this time in the fridge, place it in the freezer for an hour.

Step 10

Before serving, top with whipped cream and grated toasted coconut.