Vanilla Coconut Cake

Looking for a dessert to bring to your next group gathering? This Vanilla Coconut Cake with Lemon is bursting with flavor that your tastebuds will love. This recipe provides all natural ingredients including our Primitive Protein Vanilla Whey.

Serves: 8

Macros/serving:
219 calories
14 grams of fat
7 grams of carbs
4 grams of net carbs
3 grams of fiber
12 grams of protein

Total time: 45 minutes
Cook time: 30 minutes
Prep time: 10 minutes

Ingredients (for cake):

1 1/2 scoop of Earth Fed Muscle Primitive Protein Vanilla Whey
1/4 cup coconut flour
1 1/4 cup almond flour
3 large eggs
1/4 cup melted coconut oil
1/2 fresh lemon juice
1/4 tsp salt

Ingredients (for icing):

1/2 scoop Earth Fed Muscle Protein Vanilla Whey
1/3 cup coconut butter
1 TBSP Monk Fruit sweetener
1/4 cup shredded coconut

Directions:

Preheat oven to 350 degrees.
Grease an 8-inch round cake pan.
Whisk eggs, oil, lemon juice, shredded coconut in a large bowl.
Add in the coconut flour, almond flour and salt. Whisk until well blended.
Pour batter into prepared pan.
Bake at 30-35 minutes or until a toothpick comes out clean.
While the cake is baking — prepare the icing.
Mix a bowl of melted coconut butter, Monk Fruit sweetener and shredded coconut together and place in the fridge to chill until the cake is done.
Take the cake out of the oven and let cool.
Gently remove from pan and cool completely before frosting.

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