Low Carb Chocolate Coconut Cake
Tender chocolate coconut cake with a gooey frosting of coconut, pecans, and chocolate chips.
Servings: 9 Servings
Calories: 309kcal
Ingredients
For the Cake:
- ¾ Cups Trim Healthy Mama Baking Blend
- ⅔ Cups Gentle Sweet or the equivalent of your favorite sweetener
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Mineral Salt
- ⅓ Cup Melted Coconut Oil I use virgin coconut oil so there is extra coconut flavor.
- 1 Teaspoon Vanilla
- 2 Eggs
- ⅔ 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
- Preheat oven to 350.
- In a large mixing bowl, mix all the dry cake ingredients together.
- Add melted coconut oil, vanilla, eggs, and water and mix well.
- Pour batter into a greased 8x8 cake pan.
- Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
- Allow cake to completely cool.
Make the Frosting
- In a large bowl, mix prepared 2 Ingredient Sweetened Condensed Milk with shredded coconut, chocolate chips, and chopped pecans.
- Spread frosting over top of cooled cake.
Nutrition
Serving: 1Piece | Calories: 309kcal | Carbohydrates: 13g | Protein: 6.5g | Fat: 28g | Fiber: 7g