Coconut Dream Protein Cake

SERVING SIZE: 1 mini cake

YIELDS: 3 servings

– 40g light butter
– 60g mashed banana
– 8g unsweetened coconut flakes
– ¼ tsp coconut extract
– 60g vanilla whey
– 30g coconut flour
– 46g egg whites
– ¼ tsp baking powder
– Stevia/Splenda to taste

Icing Ingredients:
– 90g fat free cream cheese
– 90g fat free whipped topping
– 10g unsweetened coconut flakes
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. In a large bowl, melt butter. Let sit until room temperature then add mashed bananas.
3. Mix in the rest of the ingredients slowly until cake batter consistency is reached. If necessary, add water to consistency.
   
4. Pour into greased mini-loaf pan (recipe makes 3 mini loafs).
5. Bake for 10-15 minutes until you can stick a toothpick in and it comes out clean.
6. Combine all icing ingredients until smooth (except for coconut).
7. Ice mini cakes with icing and sprinkle with coconut flakes. Enjoy the Cake!