Preheat oven to 350 degrees. Line two 8-inch cake pans with parchment paper.

Combine the Swerve cakes mixes with 6 eggs, the oil, and 2 tablespoons vanilla. Whisk well. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to cool completely.

In a medium saucepan, combine 6 eggs with the Swerve Brown, cream, and salt. Whisk well. Add the butter and cook over medium heat, stirring. Once the butter has melted, continue to cook, stirring, until the mixture thickens, about 3 minutes. Remove from the heat and stir in the coconut, nits, and 1 tablespoon vanilla. Remove from the heat and let the mixture cool.