LOW CARB COCONUT POUND CAKE
2 ½ C ALMOND FLOUR
1 C SUGAR SUBSTITUTE, LIKE SPLENDA
2 TSP BAKING POWDER
½ TAP SALT
¾ C UNSALTED BUTTER, ROOM TEMP
6 OZ CREAM CHEESE, ROOM TEMP
7 EGGS, BEATEN
2 TSP COCONUT EXTRACT
2 TSP LEMON JUICE
¾ C UNSWEET COCONUT
SLICED OR PUREED STRAWBERRIES TO SERVE, IF DESIRED
WHIPPED CREAM FOR SERVING, IF DESIRED
PREHEAT OVEN TO 375. LINE A 9 BY 5 INCH BAKING PAN WITH PARCHMENT PAPER AND SPRAY WITH NONSTICK SPRAY. COMBINE ALMOND FLOUR, SUGAR SUBSTITUTE, BAKING POWDER, SALT AND SET ASIDE. CREAM BUTTER, CREAM CHEESE, EGGS, EXTRACT AND LEMON JUICE UNTIL LIGHT AND CREAMY. COMBINE WITH DRY INGREDIENTS. STIR IN COCONUT AND POUR INTO PREPARED BAKING PAN. BAKE FOR 1 HOUR OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. SERVE WITH STRAWBERRIES AND WHIPPED CREAM IF DESIRED.