Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, Swerve, stevia, melted butter, extracts, and almond milk until well combined.
Blend in dry mixture. Spoon batter evenly into cupcake liners.
Bake at 400 degrees F for 15-20 minutes until done.
Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.
Stir in vanilla extract, and xanthan gum. Chill for two hours.
Add cream cheese and Swerve. Beat with electric mixer until smooth and at frosting consistency.
Leave out the shredded coconut and replace the coconut extract with vanilla extract for a plain vanilla cake.Some of the powdered sweetener can be replaced with an unflavored protein powder to reduce sweetness.For a 9-inch round single layer cake, double the recipe and increase baking time until the cake tests done.