1 stick butter, melted and cooled slightly
1 cup Xylitol
6 – 8 eggs
2/3 cup coconut flour
1 teaspoon salt
2 teaspoons vanilla
1½ cups coconut milk
1 Tablespoon baking powder
2 Tablespoons Arrowroot Powder
Preheat oven to 350 for metal pan, 325 for a glass pan.
Mix the butter with the xylitol in the mixing bowl, add the eggs and beat well after each egg. Add 2/3 cup coconut flour and mix well, making sure all the lumps are out. Add the salt, vanilla and gradually, the coconut milk, mix well and add the baking powder and arrowroot powder and mix well.
Bake in a 9X13 pan for normal thickness and a lasagna pan (10X14) for a slightly thinner cake. I am sure this would also work in two round pans.
I spray my pans with Spectrum Grapeseed oil to keep it from sticking.