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Toasted Coconut Cream Protein Cake

 Ingredients for Coconut Cream Cake Ingredients for Toasted Coconut Frosting


Coconut Cake


  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.