Preheat oven to 375 degrees F.
Line a 9 inch spring form pan with parchment paper.
Whisk the coconut flour, baking powder and ½ cupSwerve together in a bowl. Set aside.
Place the egg whites into a stand mixer with the remaining Swerve and blend until stiff peaks form.
In another bowl whisk the egg yolks, butter, vanilla extract and vanilla stevia.
Fold the coconut flour mixture into the egg yolk mixture.
Gently fold in the stiffened egg whites in small batches into the coconut flour batter.
Pour batter into pan and bake for 30 minutes. Allow to cool for about 20 minutes, do not remove from the pan.
Take a skewer stick and make holes in cake.
In another bowl whisk together the coconut milk, Half & Half, heavy cream and optional brandy.
Pour this over the cake into all the holes. Allow to stand for 30 minutes.
Refrigerate for at least one hour then remove the sides of the spring form pan before frosting.
Frost and serve!