Chocolate Coconut Cake

Chocolate Coconut Cake

INGREDIENTS

For the Cake:
  • 3/4 Cups Trim Healthy Mama Baking Blend
  • 2/3 Cups Gentle Sweet or the equivalent of your favorite sweetener
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Mineral Salt
  • 1/3 Cup Melted Coconut Oil I use virgin coconut oil so there is extra coconut flavor.
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 2/3 Cup Water
For the Frosting:
  • 1 Recipe 2 Ingredient Dairy Free Sweetened Condensed Milk, Made and Cooled Completely
  • 1 Cup Unsweetened Coconut, Shredded
  • ½ Cup Lily’s Chocolate Chips
  • ¼ Cup Chopped Pecans

INSTRUCTIONS

Make the Cake
  1. Preheat oven to 350.
  2. In a large mixing bowl, mix all the dry cake ingredients together.
  3. Add melted coconut oil, vanilla, eggs, and water and mix well.
  4. Pour batter into a greased 8×8 cake pan.
  5. Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
  6. Allow cake to completely cool.
Make the Frosting
  1. In a large bowl, mix prepared 2 Ingredient Sweetened Condensed Milk with shredded coconut, chocolate chips, and chopped pecans.
  2. Spread frosting over top of cooled cake.
Print Friendly, PDF & Email