Recipe edited for my benefit... Preheat PIE MAKER, spray 6x cake pape cases with oil.

In a large mixer bowl whisk together coconut flour, baking powder, salt, and monkfruit sweetener until fully combined and no lumps are in the flour

Add the eggs and beat on low for 10 seconds or just until the dry ingredients are moist. Increase speed to medium and beat on medium for about 30 seconds or until fully combined.

Scrape down the sides of the bowl if needed. Add the butter and beat on medium for another 30 seconds or until combined and smooth

Scrape down the sides of the bowl again if needed. Add vanilla extract and some of the milk. Beat on medium about 30 more seconds or until fully combined

Use a hand whisk and test the dough. If the whisk moves through the batter easily and the batter feels creamy and light it is ready to be baked. If it is still thick and the whisk does not move easily through the batter then add the remaining milk (I used the entire total of 125ml of milk)

Scrape down the sides of the bowl if needed. Beat on medium for another 30 seconds after adding the remaining milk (if using). Scrape down the sides of the bowl and push the batter to the center of the bowl. Use a hand whisk and whisk the batter a few times to make sure it is light and creamy.

Pour batter equally into the prepared cake paper cases. Bake for 30 minutes or until golden on the edges and a tester comes out clean. The cake will still be a little soft but it will firm up as it cools

CAREFULLY loosen the edges of the cake from the sides of the paper cases. Cool for at least 45 minutes to 1 hour so all the ingredients can set into place

Allow to cool completely before frosting or cutting.