Low Carb Chocolate Coconut Cake
Tender chocolate coconut cake with a gooey frosting of coconut, pecans, and chocolate chips.
Servings: 9 Servings
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.
Serving: 1Piece | Calories: 309kcal | Carbohydrates: 13g | Protein: 6.5g | Fat: 28g | Fiber: 7g