Heat oven to 350°F. Line three 9-inch round baking pans with parchment and spray with cooking spray.
Beat all the ingredients on low until mixed. Increase the speed to medium for 2 minutes. Pour batter into prepared pans.
Bake 30 to 35 minutes or until the center feels firm to the touch. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Heat butter in a small saucepan until melted. Add the cocoa, sweetener, and half and half whisking until smooth. Remove from heat and add vanilla.
Drizzle ¼ of the frosting over the bottom cake layer. Top with the middle layer and ¼ more of the frosting. Top with the top layer of cake and the rest of the frosting. Gently spread to the edges and let some drip down. Top with chocolate shavings, if desired.
Nutrition: This cake has 12 slices. Each slice has 4 NET carbs.Oil: After some feedback from readers I recommend reducing the amount of coconut to ⅓ cup for this recipe.To Store: Keep the chocolate cake in an airtight container for up to 3 days. You can store it on the counter or in the fridge, depending on your preference. It firms up to a fudgy consistency when chilled. To Freeze: If you want to freeze the cake, it’s best to freeze the cake layers and frost after taking it out of the freezer. This will give you the best results. Be sure to flash freeze the layers, so they don’t’ stick together as they freeze. Prep Time: Prepare the cakes up to 3 days ahead of time. You can frost ahead of time or wait until you are ready to serve, whichever you prefer. Chocolate Shavings: To make chocolate shavings simply use a vegetable peeler along the side of a bar of chocolate.Notes on Sweeteners: