To prepare the cake portion of the recipe simply combine all the dry ingredients in one bowl and all the wet ingredients in a separate bowl. Whisk both dry and wet ingredients separately then combine the wet and dry ingredients so that there batter is smooth
Pour cake batter into a sprayed 10” springform pan lined with parchment paper.
Bake for 1 hour with a sheet pan on top of the cake to prevent browning. Then remove pan and bake for an additional 10-15 minutes until center of the cake is fully set. Let cake completely cool before removing from springform pan
Toast unsweetened coconut flakes in a pan over medium heat for 2-3 minutes until golden and evenly toasted. Stir constantly.
To prepare frosting whip heavy cream with extracts and sweeteners to stiff peaks.
In separate container combine sour cream and cream cheese until any lumps are gone. then fold the whipped cream into the cream cheese mixture.
Once the cake is completely cooled. Use a long carving knife to slice the cake in half. Then spread frosting on the bottom half before placing the top half of the cake back on top. Continue frosting the top and sides of the Cake
Finally pat the toasted coconut around the sides of the cake. You may want to garnish the top of the cake with any leftover coconut.