PALEO COCONUT CAKE
Coconut cake with creamy frosting. Perfect medley of vanilla and coconut flavors.
15 minutes
30 minutes
Serving Size:
Level:
6
Nutritional Facts (Per Serving)
Calories
Protein
Fat
Carbohydrates
415
9 g
39 g
9 g
Gluten Free
Paleo Friendly
Lacto Ovo Vegetarian
Nut Free
What do I need?
For the cake:
-
Coconut flour
-
Whey Protein powder
-
Sugar (or any substitute)
-
Eggs
-
Coconut Flakes
-
Baking soda
-
Vanilla Extract
-
Butter
-
Coconut Milk
For the frosting:
-
Coconut Milk
-
Cream Cheese
-
Vanilla Extract
-
Sugar (or substitute)
1/4 cup
1/2 cup
2 tbsp
5 medium
8 tbsp
1/2 tsp
1 tbsp
3 tbsp
16 tbsp
2 tbsp
8 oz
1 tsp
4 tsp or per taste
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
-
Soak the dried coconut flakes in coconut milk for 1 hour
-
When the hour is up, squeeze 1 cup of coconut milk out of the mixture. You can keep that coconut milk for use in another recipe or for use in the frosting
-
Preheat oven to 350F.
-
Line a cakepan with parchment paper
-
Set the drained coconut aside while you work on the batter.
-
Melt the butter in microwave
-
Mix the butter, sugar (or sugar replacement), eggs, vanilla in a mixer on medium speed for 2 minutes .Scrape down the sides of the mixer
-
Add the protein powder and coconut flour and beat on medium-high for 2 mins
-
In the end just add the coconut from step 5 and mix well. Do not blend in the mixer
-
Pour the mixture in to the lined pan and use a spatula or spoon to spread it in to an even layer
-
Bake for 30 mins. You should be able to stick a toothpick in the center and pull it out clean when it's ready
-
While it is baking, we can prepare the frosting
-
Mix coconut milk, softened cream cheese, sugar and vanilla in a blender for 2 mins
-
Before your put the frosting on the cake, let the cake cool down completely
-
Serve your coconut cake with Love.