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Toasted Coconut Cream Protein Cake

 Ingredients for Coconut Cream Cake Ingredients for Toasted Coconut Frosting

 

Coconut Cake

  Method: 

  1. Preheat oven to 350 degrees F. Spray one 9” cake pan with non-stick spray and set aside.
  1. Combine egg whites, greek yogurt, 1/3 cup coconut milk, coconut oil, and extract in a mixing bowl. Whisk together until mixture is smooth.
  1. 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.
  1. Pour cake batter into the cake pan and spread out with the back of a spoon.
  1. Bake cake in the oven for 28-32 minutes. Let cake cool for about 45 minutes then invert on to a flat surface.
  1. 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.
  1. Combine the remainder of frosting ingredients together in a mixing bowl. Blend together using a handheld mixer until frosting is smooth.
  1. 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.

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