The Hungry Elephant

Hot damn – a birthday cake ‘sprinkles’ and all!

Ok, so I’ll admit, the first time I made this it was a DISASTER. I took it out of the oven and it completely collapsed.. but with a few tweakings of the oven temperature, this time around it came out GREAT.

For the sprinkles, I decided to use unsweetened coconut flakes and used a food colouring. Now most food colouring is made from caramelized sugar. I used Club House liquid food colouring that doesn’t seem to have any sugar in it. You can skip this step if you don’t feel comfortable.

For the icing, I made a cream cheese white chocolate frosting and boy it is delicious. This also doubles as a two-in-one recipe! I also go over how to make white chocolate!

What you’ll need:


  • 4 heaping tbsp unsweetened coconut
  • Liquid food colouring


  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 1/3 cup water
  • 1/3 cup sugar substitute (I used a monk fruit/erythritol blend)
  • 100g melted butter
  • 3 eggs
  • 2 cups almond flour
  • 1 1/2  tsp baking powder


  • 16oz cream cheese (2 bricks)
  • 4 oz cacao butter
  • 6 1/2 tbsp powered sweetener (I used Swerve Confectioners)
  • 1 tsp vanilla

First things first, lets make the sprinkles because they will need to dry. Separate your coconut flakes evenly into 4 or 5 different bowls.

Add 4 drops of liquid food colouring into a bowl and mix with a toothpick. Continue on with a different colour for each bowl. Set them aside and let them dry out.

Time to make a cake! In a bowl, mix together your almond flour and baking powder. In a separate bowl, stir together your sour cream, vanilla and water. Whisk in your sweetener, butter and whisk in each egg one at a time..

Add in a little almond flour and baking powder mixture to the wet ingredients and whisk in thoroughly before adding more. Continue until the almond flour is gone.

Pour into a cake pan. I used a 7 inch springform pan lined with parchment paper.

Top with a little bit of the sprinkles and use a spatula to spread them around.

Bake at 350 for roughly 30 minutes or until you can put a toothpick into it and it comes out clean (without any crumbles).

Let it cool and put in the second cake if necessary (I only had one pan).

For the icing, heat up your cacao butter on LOW until melted. Add 3 1/2 tbsp of powdered sweetener. Place it on a flat sheet (plate, cookie sheet etc) and let it cool/harden.

In a bowl, beat your cream cheese until fluffy. Add in your hardened chocolate and 3 more tbsp of powdered sweetener and beat until incorporated.

Once your cakes have cooled, place a BIG dollop of icing on the top of one and spread it evenly around. Place the other cake on top,

Scrape the rest of the icing onto the cake and spread around until covered. Use the rest of the sprinkles for decoration.

Enjoy! This makes roughly 10 slices.

Nutritional Information (Per slice)

  • CALS: 425
  • FAT: 40.6
  • CARBS: 6.3
  • FIBRE: 2.3
  • PROTEIN: 8.7


  1. Joyce Nahorski

    March 17, 2018 at 4:16 pm

    Your recipe says cocoa for the sprinkles I am presuming you meant coconut?

    • hungryelephant

      March 17, 2018 at 4:17 pm

      Yes! Coconut! I will change thanks for letting me know!

  2. Sharla Clark

    March 17, 2018 at 11:09 pm

    I’ve never baked with artificial sweeteners… Could I use swerve in the cake? I don’t really want more than one type of sugar alternative.

    • hungryelephant

      March 18, 2018 at 7:48 am

      Yes you can for sure!

  3. Elaine

    March 21, 2018 at 10:10 pm

    The video says two blocks (16oz) of cream cheese but the recipe says 8oz. Which one is correct?

    • hungryelephant

      March 22, 2018 at 12:43 am

      Video! I will change the recipe. Thank you

  4. Lindsey

    March 31, 2018 at 1:44 pm

    I’m making this now. Can’t wait to see how it turns out!

    Two things that I noticed, your directions don’t say anything about adding the coconut to the cakes before baking, saw it in the video after I put the cakes in the oven. Also the video says 1 1/2 tsp baking powder and your written recipe says 1.

    • hungryelephant

      March 31, 2018 at 1:55 pm

      Ugh – sorry. I will change that now. I gotta learn to proofread.. Doh! Thanks for letting me know – as or the baking powder – 1 1/2 tsp is fine.

  5. Pauline

    April 23, 2018 at 10:12 pm

    What can be used instead of cacao butter, please? It’s quite pricey here, but I want to try making this, as I have a birthday coming up soon. TIA ☺

    • hungryelephant

      April 23, 2018 at 10:16 pm

      You could always make a chocolate frosting with cocoa powder.. or add some peanut butter for a peanut butter frosting! 😊


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