Preheat your oven to 325 degrees F. Grease a 9-inch glass or ceramic pie plate with butter.
Add the remaining ingredients to your food processor. Process until smooth, for 30-60 seconds.
Pour the batter into the prepared pie plate. Use a rubber spatula to smooth the top out.
Bake the cake until it smells amazing and a toothpick inserted in its center comes out clean, about 30 minutes.
Cool the cake for 15 minutes in the pan on cooling rack, then slice it into eight slices and serve.
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Notes
Since coconut flour is extremely absorbent and can easily dry out baked goods, I highly recommend that you measure it by weight and not by volume.You can dust the cake with a powdered sweetener if you wish.Please don’t use reduced-fat shredded coconut in this recipe. It’s too dry.Shredded coconut brands greatly differ in their nutritional info. I like to use the Whole Foods brand of shredded coconut. Packed into a measuring cup, it weighs 60 grams (about 2 oz).The amount of stevia I use in this recipe equals ½ cup of sugar. Although I haven't actually tried it, I believe that you can use any granulated sweetener to equal ½ cup of sugar (¾ cup if you like your baked goods sweet). If the batter seems extremely thick (though it should be quite thick), try adding 1-2 tablespoons of water.