COCONUT PROTEIN CAKE

Coconut cake:

• 1 cup + 2 tbsp all-purpose flour
• 1/2 cup Smooth Vanilla Clean Lean Protein by Nuzest
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup lukewarm water
• 5 tbsp melted coconut oil
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1 cup sweetened flaked coconut

Coconut Frosting:

• 2 1/2 cups powdered sugar
• 8 oz vegan cream cheese
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 tspn salt
• 4 tbsp full-fat coconut milk
• 1/2 cup sweetened flaked coconut

Coconut cake:

1. Preheat the oven to 350°F. Spray an 8-inch baking dish with cooking spray and set aside.
2. Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Pour the water, oil, vinegar, and extracts into the bowl.
3. Stir until just combined. Don’t over mix. Fold in the coconut.
4. Pour the batter into the prepared pan.
5. Bake 30 minutes until the cake is golden around the edges and a cake tester inserted into the center of the cake comes out clean.
6. Cool completely on a wire rack before adding the glaze.
   
   

Coconut frosting:

1. Sift the powdered sugar into a bowl.
2. Add the vegan cream cheese, vanilla and coconut extracts, salt, and coconut milk; whisk to combine.
3. Spread the frosting over the cooled cake and sprinkle with coconut. Slice and serve.