• Preheat oven to 350 F. 
• Grease the bottom of a 9-inch cake pan.
• Separate the eggs into two large bowls one for egg whites and one for egg yolks. 
• Whip egg yolks with maple sugar and Yacon Syrup until mixture is full, voluminous, and beginning to recede slightly. 
  6 egg yolks, 1/4 cup maple sugar, 1/8 cup monk fruit
• Slowly add coconut milk, brewed coffee, and vanilla into the egg yolks mixture and beat until well combined.
  1/4 cup canned full fat coconut milk, 1/8 cup dark brewed coffee, 1 tsp vanilla
• Add half of the cocoa into the egg yolks until well combined.
  1/2 cup cocoa
• Finally, add in the remaining cocoa until well blended. 
• Next, beat egg whites until frothy slowly add in the Yacon Syrup beat until stiff peaks are formed. 
  6 egg whites, 1/8 cup yacon syrup
• Lastly, fold the egg whites into the mixture with cocoa. 
  6 egg yolks
• Using a spatula scrape out the batter into your cake pan.
• Tap the bottom of the pan on the counter slightly making sure there are no air pockets in the batter.
• Place cake pan into the center of the oven and bake 20 minutes. 
• Reduce the heat to 300 F and bake for an additional 30 minutes. 
• Check with a toothpick to make sure the center is cooked and the toothpick comes out clean.
• Remove cake from the oven and allow the cake to cool approximately 5 minutes or cool to the touch.
• Flip cake out onto a cooling rack. 
• Allow the cake to cool before removing the parchment paper from the bottom and the sides. 
• Place a plate on top of the cake while holding onto the cooling rack gently flip the cake over so that the cake is now on the cooling rack. 
  
• Slice and serve with whipped coconut cream, vanilla yogurt or whipped cream and berries of your choice.

Can also dust the cake and any toppings with powdered monk fruit sweetener for recipe see my blog.