Preheat oven to 350°F and line two cookie sheets with parchment paper.

While whites are whipping, beat yolks and vanilla together with a fork for about one minute.

Sift the coconut flour and baking powder over the stiff egg whites and add the beaten yolks.

Gently fold mixture until everything is just combined. You will lose about 2/3 of the volume.

Fill a piping bag with the batter and cut the bag to create about an inch hole. Pipe onto parchment paper in three inch logs. There should be enough batter to make about 20-22.

Bake for 20 minutes. Let cool completely.

In bowl or large liquid measuring cup, add cream filling ingredients together and blend using an immersion blender until you reach soft peaks.

Cover the bottom of an 8×8 baking dish with the cooled lady fingers.

Add half of the cream mixture and spread evenly and then repeat with remaining ladyfingers and cream.

Refrigerate for at least twelve hours.

Sift cocoa on top with fine mesh strainer prior to serving.