Toasted Coconut Cream Protein Cake

 Ingredients for Coconut Cream Cake

• 2½ scoops Devotion Nutrition angel food cake protein powder
• 1 cup oat flour
• ¼ cup coconut sugar
• 2 egg whites
• ½ cup plain greek yogurt
• 1/3 cup canned coconut milk
• 2 tablespoons coconut oil, melted
• 2 teaspoon vanilla extract

Ingredients for Toasted Coconut Frosting

• 2 tablespoons unsweetened coconut flakes
• 3 tablespoons coconut milk
• 3 tablespoons low fat cream cheese, softened
• ½ scoop Devotion Nutrition angel food cake protein powder

 

  Method: 

1. Preheat oven to 350 degrees F. Spray one 9” cake pan with non-stick spray and set aside.

2. Combine egg whites, greek yogurt, 1/3 cup coconut milk, coconut oil, and extract in a mixing bowl. Whisk together until mixture is smooth.

3. Add 2.5 scoops protein powder, oat flour, coconut sugar, and 3 packets of flex flavor to mixing bowl. Stir together until cake batter is smooth.

4. Pour cake batter into the cake pan and spread out with the back of a spoon.

5. Bake cake in the oven for 28-32 minutes. Let cake cool for about 45 minutes then invert on to a flat surface.

6. Place the coconut flakes on a sheet pan and bake in the oven for about 3-5 minutes, or until they are lightly toasted and golden brown. Set aside.

7. Combine the remainder of frosting ingredients together in a mixing bowl. Blend together using a handheld mixer until frosting is smooth.

8. Spread the frosting on top of cooled cake then sprinkle with toasted coconut. Slice into 12 pieces and enjoy!

Makes 12 servings: 1 serving is 1 piece of cake  

Macros for 1 serving: 145 calories, 8.7g protein, 13.5g carbs, 7.1g fat, 4.7g sugar, 2.1g fiber  

 

Nicolette’s Tips * Place the canned coconut milk in the fridge overnight before baking. It will thicken, creating a perfect texture to whip when making the frosting.