Spice Cake

Put oven rack in middle position and preheat oven to 350°F. Grease cake pans or line cupcake pan with liners. In a large bowl, mix coconut flour, baking powder, salt, and spices. In another bowl (or food processor), beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla. Reduce speed to low, then add coconut flour mixture and blend until batter is just smooth. Spoon batter evenly into pans (or cupcake liners) to about 2/3 full. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.

Beat together cream cheese, butter, and macadamia milk in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Mix in sweetener and beat at medium-high speed until frosting is smooth.

Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting.

Crumble cake into a large bowl. Add 1/3 cup frosting and mix completely. Tip: If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling! Be careful not to add too much frosting. You want the consistency to be sticky, not soggy. Roll the mixture into balls and place on cookie sheet. Dip the ends of the lollipop sticks into "healthified" melting chocolate (click HERE to find) and insert it into the balls. Stick the handle/pop stick into the chocolate and then into the ball and place in freezer for 5-10 minutes until chilled. Then you bring the pops back out and dip them in the chocolate and then place them in styrofoam to set or can put in freezer/fridge for faster cooling/set. Chill the pops in the freezer for 15 minutes.