Butternut Squash Cake with Honey Whipped Coconut Topping

subheading: For the Cake:

2 ¾ c packed cooked butternut squash (about 1 lb 8 oz - I cut my squash in half and placed cut sides facing down on a greased glass baking dish. The squash baked at 475 for 40 minutes)

¼ c coconut oil (melted)

½ tsp sea salt

¼ c maple syrup

¼ c honey

1 c coconut flour

½ tsp cream of tartar

1 ½ tsp baking soda

3 gelatin eggs (3 Tbs gelatin 2 Tbs lemon juice 1 Tbs warm water 4 Tbs boiling water)

subheading: For the Topping:

1 can full fat coconut milk (left in the refrigerator overnight to become cold and to separate the water from the fat)

3 Tbs honey or maple syrup

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