Heat your oven to 350°F and grease a 9-inch round cake pan (or 8x8-inch square pan) thoroughly with butter or cooking spray. This ensures your cake won't stick and allows for even browning on the sides.

While the oven preheats, melt 9 tablespoons of butter over low heat and set aside to cool for a few minutes—you want it warm but not piping hot, so it won't scramble the eggs. In a large bowl, whisk together the 6 room-temperature eggs, 1/2 cup monkfruit, 3 teaspoons softened cream cheese, 2 tablespoons cream, 1.5 teaspoons vanilla, and 3/4 teaspoon salt until well combined and slightly frothy. The room-temperature eggs are crucial here—they incorporate air better and create a lighter crumb.

In a separate small bowl, whisk together 10 tablespoons coconut flour and 1.5 teaspoons baking powder to break up any clumps. Pour the cooled melted butter into the egg mixture and stir until combined, then gently fold in the dry ingredient mixture until just combined—don't overmix, as this can toughen the cake. Pour the batter into your prepared pan and smooth the top.

Place the cake in the preheated oven and bake for 20-24 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake will rise slightly and the top should be golden. While the cake bakes, you can prepare the syrup for the next step.

In a small saucepan, combine 3/4 cup water and 4 tablespoons monkfruit, then bring to a boil over medium-high heat. Stir occasionally and let it simmer for about 6 minutes until the liquid becomes thick and syrupy with a slight amber color—this concentrates the sweetness and creates that classic soaked-cake texture. As soon as the cake comes out of the oven, pierce it all over with a fork or skewer to create slits, then slowly pour the hot syrup over the entire surface. The warm cake will absorb the syrup beautifully, making it moist and flavorful.

Let the cake cool in the pan for at least 15-20 minutes, allowing the syrup to fully absorb and the cake to set slightly. Once cooled, you can turn it out onto a serving plate or keep it in the pan—either works. The cake can be made ahead to this point and stored covered for up to 2 days.

In a chilled bowl, pour the 3/4 cup of chilled cream and whip with an electric mixer or by hand until soft peaks begin to form. Add 4 tablespoons monkfruit and 3/4 teaspoon vanilla, then continue whipping until stiff peaks form—be careful not to overbeat or you'll end up with butter. Spread or dollop the whipped cream over the cooled cake, then sprinkle the 1 cup unsweetened coconut flakes over the top for a beautiful presentation. I like to lightly toast the coconut flakes in a dry skillet first for about 2 minutes to deepen their flavor and add a subtle nuttiness that really complements the coconut cake.