This Chocolate Coconut Cake is super fluffy, supremely chocolatey, and speckled with shredded coconut throughout.  It seriously doesn’t taste like it’s low in sugar, high in protein, or gluten free whatsoever!

Ingredients

• 91g (⅔ cup) Sweet White Sorghum Flour
• 64g (⅔ cup) Unflavored Whey Protein Powder
• 60g (½ cup) Oat Flour
• 45g (½ cup) Unsweetened Shredded Coconut
• 1 tsp Baking Soda
• ½ tsp Double-Acting Baking Powder
• ¼ tsp Salt
• 1 cup Organic 2% Milk (or canned Light Coconut Milk)
• 185g (¾ cup) Unsweetened Applesauce
• 48g (¼ cup) Granulated Erythritol
• 3 Large Eggs
• 1 tbs Vanilla Extract
• 2 tsp Liquid Stevia Extract
• 4 oz Bittersweet Chocolate Chips (melted)
• 42g (3 tbs) Coconut Oil (melted)
• ½ cup Boiling Water
• 60g (¾ cup) Unsweetened Natural Cocoa Powder

Instructions

• Preheat the oven to 350 degrees Fahrenheit.  Spray two 8″ cake pans with cooking spray and line with parchment paper circles.
• In a small bowl, whisk together the sorghum flour, protein powder, oat flour, shredded coconut, baking soda, baking powder, and salt.
• In a stand mixer bowl with whisk attachment, add the milk, applesauce, erythritol, eggs, vanilla extract, and stevia extract.  Mix on low speed.
• In a medium-sized bowl, stir together the chocolate and melted coconut oil.  Add the boiled water and cocoa powder and whisk until smooth (it should look like ganache). With the mixer running on low speed, slowly scoop this mixture into the mixer.
• Dump the dry ingredients in the stand mixer and let mix until just mixed through. Scrape down the sides of the bowl and mix one last time.
• Pour batter evenly into the prepared pans and bake for ~30 minutes, or until the surface of the cakes spring back when tapped.  Let cool completely, then frost and serve!

Recipe Notes

I frosted my cake with the Cream Cheese Frosting recipe from my Naughty or Nice Cookbook and added ~1 cup or so of shredded coconut to it.  I just eyeballed it.  Another good frosting option would be Miss Jones Organic Vanilla or Cream Cheese Frosting!