Coconut Dream Cake

by | Updated: December 4th, 2016 | Read time: 2 minutes

You hate to veer off course from a family recipe. But Aunt Barb’s coconut cake is just too sweet – and too forbidden. Your healthy diet deserves a cheat treat, of course, which is why you must steer clear of that dust-collecting recipe card. Coming in at under 200 calories per slice with a mind-blowing 19 grams of protein, this version will keep you heading in the right direction (away from Aunt Barb’s house).

Coconut Cream Cake Recipe

Coconut Dream Cake

Serves 8 
Macros per serving (1 slice): 198 calories | 6.3 g net carbs | 19.3 g protein



2 Tbsp. Nutiva Coconut Flour
3 scoops vanilla milkshake protein powder  
1/4 cup vanilla cupcake coconutter
1 extra-large egg
2/3 cup liquid egg whites
3/4 cup cooked, mashed cauliflower
1/4 cup erythritol
1 Tbsp. coconut extract
1 tsp. baking powder
1 tsp. salt
Dash vanilla extract
Dash cinnamon


1 scoop vanilla milkshake protein powder
1/4 cup erythritol
4 Tbsp. fat-free cream cheese, at room temperature
1 Tbsp. coconut extract
About 5 oz. coconut-flavored Greek yogurt


1/4 cup reduced-fat shredded coconut
Fresh berries


  1. Preheat oven to 325 degrees F. Line a 7-inch round cake pan with parchment paper.
  2. In a blender or food processor, mix all cake ingredients until thoroughly combined.
  3. Pour cake batter into prepared pan and bake 35 minutes, making sure not to over bake. Remove from oven and let cool.
  4. In a small bowl, mix together all frosting ingredients until smooth. Chill in the fridge until cake is cool enough to frost.
  5. Once cooled, grab parchment paper to lift cake out of pan.
  6. Place cake on platter and frost the top and sides. Garnish with shredded coconut and fresh berries.

Slice into 8 even pieces and serve.