Keto Lamington cake; sometimes you need a little bit of cake in your life

300 g (10 1/2 oz / 3 cups) almond meal
75 g (1 cup / 21/2 oz) shredded coconut
2 1/2 teaspoons baking powder
80 ml (2  3/4 fl oz / 1/3 cup) coconut oil melted
80 ml (2  3/4 fl oz / 1/3 cup) sweetener of choice; Maple syrup, Natvia, Honey, Brown Rice Malt Syrup
4 eggs
1 teaspoon vanilla extract
pinch sea salt
125 ml (1/2 cup) almond milk

+ / – 1/2 cup of frozen raspberries (if not in ketosis)

Cake Frosting 

500 g (16 oz) cream cheese
60 g (2 oz / 1/2 cup) Raw cocoa power
60 ml (2 fl oz / 1/4 cup) sweetener of choice; Maple syrup, Natvia, Honey, Brown Rice Malt Syrup. If using powdered sweetener, coconut sugar or raw brown sugar remember to mill into a fine powder before to reduce lumps.

Method 

1. PREHEAT your oven to 160°C
2. COMBINE almond meal, coconut and baking powder in a large bowl.
3. ADD melted coconut oil, sweetener of choice, eggs, vanilla and sea salt.
4. MIX well then add almond milk. Stir through berries if using.
5. SPOON lamington cupcake batter into 10 lined cupcake tin or 1 large baking tin.
6. BAKE for 40 minutes or until cooked through and golden.
7. REMOVE from the oven and cool completely.
8. COMBINE all the frosting ingredients until smooth using a whisk or stand mixer.
9. APPLY generous amounts of frosting to each lamington cupcake.
10. TOP with coconut flakes and store in the fridge until required.
11. STORE cupcakes in the fridge (covered) for up to 4 days