Italian Cream Cake

Italian Cream Cake
Cake

2 1/2 cups of almond flour (I use almond meal from Trader Joe's)
6 eggs
2 sticks of butter
1 cup of 0% Greek yogurt
1/2 cup of almond milk
1/4 cup and 2 tsp of THM Sweet Blend (if you don't have this you can use Truvia, or Swerve or Xylitol but you will need more than 1/4 cup. Try 1/2 cup for Truvia and Swerve, maybe a cup or more for Xylitol. I have only tried the THM Sweet Blend with this but I think it will easily adapt.)
2 tsp vanilla
1 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup of chopped walnuts
1 cup of shredded unsweetened coconut

Icing

2- 8 oz packages of cream cheese
1 stick of unsalted butter
4 tsp THM Sweet Blend
2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup of chopped walnuts
1 cup of shredded coconut (unsweetened)

Cake

Mix all dry ingredients (except sweetener) together well.
In a mixer, blend butter and sweetener well.
Add yogurt, then eggs, then almond milk.
Slowly pour dry ingredients into wet ingredients.
Grease two 9" round cake pans well.
Pour batter evenly into both pans.
Bake for 30-35 minutes at 350 degrees. Knife will come out clean.
Allow to cool completely before flipping onto a cake plate.

Icing

Mix the cream cheese and butter together.
Add sweetener, vanilla, salt, nuts, and coconut.
Mix well.
Ice bottom later.
Add top layer.
Ice top and sides of cake.
Enjoy!