Have you ever cooked with coconut milk? I'm not talking about the cartoned kind located in the milk section of the grocery store. I'm talking about the kind you can either get when using a real coconut or canned coconut milk. There's a richness to it not found anywhere else. For this recipe, I highly recommend using a full-fat canned coconut milk. It creates a smooth, thick, and creamy coconut icing to this perfectly moist and sweet coconut cake.
Coconut Cream Cake
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
Toasted Coconut Frosting
2 tablespoons unsweetened coconut flakes
3 tablespoons coconut milk
3 tablespoons low fat cream cheese, softened
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
* Place the canned coconut milk in the fridge overnight before baking. It will thicken, creating a perfect texture to whip when making the frosting.