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For the sprinkles, I decided to use unsweetened coconut flakes and used food coloring. Now, most food coloring is made from caramelized sugar. I used Club House liquid food coloring that doesn’t seem to have any sugar in it. You can skip this step if you don’t feel comfortable.

For the icing, I made a cream cheese white chocolate frosting and boy it is delicious. This also doubles as a two-in-one recipe! I also go over how to make white chocolate!
Ingredients
  • subheading: Sprinkles:
  • 4 heaping tbsp unsweetened coconut
  • Liquid food colouring
  • subheading: Cake:
  • ½ cup sour cream
  • 1 tsp vanilla
  • ⅓ cup water
  • ⅓ cup sugar substitute (I used a monk fruit/erythritol blend)
  • 100g melted butter
  • 3 eggs
  • 2 cups almond flour
  • 1 tsp baking powder
  • subheading: Icing:
  • 8oz cream cheese
  • 4 oz cacao butter
  • 6 ½ tbsp powered sweetener (I used Swerve Confectioners)
  • 1 tsp vanilla
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