Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, whisk together the eggs, coconut oil, granulated sweetener, and vanilla extract until glossy and smooth. Gently fold through the dry ingredients until completely combined.
Distribute the cake batter evenly amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
Remove the cakes from the oven and let cool completely. While it is cooling prepare the keto custard.
Once the custard is set, use a hand mixer to blend it until smooth. Once smooth, layer the cake. Place the first cake on a flat surface and spread the custard all over it. Add the second layer of cake and spread with the chocolate frosting. Refrigerate the cake for 30 minutes, to firm up.
TO STORE: The cake should be stored in the refrigerator, covered. It will keep well for up to 1 week.TO FREEZE: Place slices of the cake in a sealable container and store in the freezer for up to 6 months.