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Toasted Coconut Cake

Toasted Coconut Cake

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

A soft cake made with shredded coconut and chunks of Everlasting Joy MacroBars® for delicious texture and added protein. Topped with coconut whip and toasted coconut flakes, this is sure to be a summer staple.

Yield: 9 servings

Ingredients

  • 1 1/4 cup gluten-free 1:1 all-purpose flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup avocado oil
  • 1/4 cup unsweetened dairy-free yogurt
  • 1 cup full-fat coconut milk
  • 3/4 cup raw cane sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1 Coconut + Almond Butter + Chocolate Chips MacroBar®, torn into small pieces
  • 1 1/4 cup coconut cream, chilled, for whipped topping
  • 1/4 cup powdered sugar, for whipped topping
  • 1/2 tsp pure vanilla extract, for whipped topping
  • 1/4 cup unsweetened toasted shredded coconut, for whipped topping

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Directions

1. Preheat oven to 350°F and line an 8x8” baking pan with parchment paper.
2. In a large bowl, whisk together gluten-free flour, coconut flour, baking powder, and salt.
3. Separately, whisk together oil, dairy-free yogurt, coconut milk, sugar, and vanilla extract.
4. Pour wet mixture into dry ingredients and stir until just combined. Fold in shredded coconut and chopped MacroBar pieces.
5. Pour batter into prepared pan and smooth the top. Bake for 35–38 minutes, until edges are lightly golden, and the top is springy to the touch. Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
6. Using a hand mixer, beat coconut cream, powdered sugar, and vanilla extract until fluffy. Spread over cooled cake and sprinkle with toasted coconut.
7. When ready to serve, slice and enjoy!

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Toasted Coconut Cake A soft cake made with shredded coconut and chunks of Everlasting Joy MacroBars® for delicious texture and added protein. Topped with coconu… PT15M PT35M PT50M Baking 9 1 1/4 cup gluten-free 1:1 all-purpose flour 1/4 cup coconut flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 cup avocado oil 1/4 cup unsweetened dairy-free yogurt 1 cup full-fat coconut milk 3/4 cup raw cane sugar 1 tsp pure vanilla extract 1/2 cup unsweetened shredded coconut 1 Coconut + Almond Butter + Chocolate Chips MacroBar®, torn into small pieces 1 1/4 cup coconut cream, chilled, for whipped topping 1/4 cup powdered sugar, for whipped topping 1/2 tsp pure vanilla extract, for whipped topping 1/4 cup unsweetened toasted shredded coconut, for whipped topping
Preheat Oven To 350°F And … Preheat oven to 350°F and line an 8x8” baking pan with parchment paper.
In A Large Bowl, Whisk … In a large bowl, whisk together gluten-free flour, coconut flour, baking powder, and salt.
Separately, Whisk Together Oil, Dairy-Free … Separately, whisk together oil, dairy-free yogurt, coconut milk, sugar, and vanilla extract.
Pour Wet Mixture Into Dry … Pour wet mixture into dry ingredients and stir until just combined. Fold in shredded coconut and chopped MacroBar pieces.
Pour Batter Into Prepared Pan … Pour batter into prepared pan and smooth the top. Bake for 35–38 minutes, until edges are lightly golden, and the top is springy to the touch. Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Using A Hand Mixer, Beat … Using a hand mixer, beat coconut cream, powdered sugar, and vanilla extract until fluffy. Spread over cooled cake and sprinkle with toasted coconut.
When Ready To Serve, Slice … When ready to serve, slice and enjoy!

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