Certain flavors are soulmates. They can graciously hold their own. But when married with their match, it’s a union you can’t miss. Pineapple and coconut share that kind of bond. Coming together in this light cake recipe, the two are adorably sweet and unmistakably delightful. It probably has something to do with coconut’s creamy texture and pineapple’s semi-tart sweetness. But without a doubt, you know this double-layered dessert is a keeper.
Tropical Paradise Protein Cake
Ingredients
Cake
3 scoops vanilla protein powder
2-1/2 cups oat flour
1/4 cup melted coconut oil
1/3 cup unsweetened coconut flakes
1 cup pineapple juice
1/2 cup pineapple chunks
1/3 cup honey
1 tsp. baking powder
3 eggs
Frosting
1/4 cup pineapple juice
1-1/2 cups plain Greek yogurt
5 drops liquid vanilla stevia
Directions
- Preheat oven to 250 degrees F and coat two, 9-inch cake pans with non-stick cooking spray.
- In a large bowl, combine all cake ingredients, stirring until well blended.
- Pour batter into prepared pans and bake 20 minutes. Let cool.
- In a small bowl, whisk together all frosting ingredients until thoroughly mixed.
- Once cake is cooled, spread frosting on top of one cake. Place the second cake on top of the frosted layer. Top that layer with a thick coat of frosting and a dusting of coconut flakes. Slice and serve.