You and your kids will love our delicious chocolate coconut cake. Follow the recipe and enjoy an amazingly tasty treat. This is an Ideal Protein Phase-1 compliant recipe.
1 Packet Chocolate Drink Mix
1/2 Cup Finely Grated Zucchini
1/4 tsp Baking Powder
1/8 tsp Baking Soda
2 tsp Grape Seed Oil
2 TBSP Sugar-Free Coconut Davinci/Torani Syrup
1 Coconut Bar
1-2 TBSP Sugar-Free Coconut Davinci/Torani Syrup
Cake: In a medium bowl add 1 packet of chocolate drink mix, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, mix well. In a 2nd bowl beat ½ of a whole egg, add 2 teaspoons of grape seed oil, 2 tablespoons coconut sugar-free liquid sweetener, ½ cup of finely grated zucchini, squeeze excess water out before adding to bowl, mix well. Add wet ingredients to dry ingredients bowl and combine until you have a nice smooth batter. Preheat oven to 350 degrees, line a small baking dish with parchment paper, or spray with nonstick spray. Bake for 20 minutes, remove from oven and cool before icing.
Icing: chop 1 chocolate coconut bar into small pieces and defrost in the microwave for 30 seconds, add 1-2 tablespoons of sugar free coconut liquid sweetener and stir, defrost again for an additional thirty seconds, stir until smooth and glossy. Spread over cooled cake.