Two-Tiered Coconut Cake

by | Updated: December 4th, 2016

Whether it’s a rich, triple-layer chocolate cake, a moist carrot cake with cream cheese frosting or a New York-style cheesecake topped with fruit, everyone has a favorite that’s worth ignoring a strict diet. If a sweet, snow-covered coconut cake is your number one, consider this version the next time your sweet tooth strikes. This two-tiered, whipped cream-covered dessert has a fluffy, moist texture and deep tropical coconut flavor. What’s more, this tasty, birthday-worthy treat is loaded with healthy ingredients like protein powder to keep your diet in check.

Two-Tiered Coconut Protein Cake

Two-Tiered Coconut Cake

Serves 8
Macros per serving: 143 calories | 8.3 g net carbs | 5.7 g protein


1 scoop Quest Vanilla Milkshake Protein Powder
¼ cup Nutiva Coconut Flour
¼ cup Swerve Confectioner’s Style Erythritol
¼ cup + 2 Tbsp. Let’s Do Organic Shredded Coconut, separated
1 tsp. baking powder
1 jumbo egg
1 cup So Delicious Cashew Milk
¼ cup Nutiva Coconut Manna, softened
1 Tbsp. coconut extract
½ tub Skinny TruWhip whipped topping
Cherries, for garnish, if desired (not included in macros)


  1. Preheat oven to 350 degrees F. Grease a 7- or 8-inch cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, combine all ingredients except for whipped topping and 2 tablespoons shredded coconut. Mix until thoroughly combined.
  3. Transfer batter to prepared cake pan and bake for 30-35 minutes. Allow cake to cool on a wire rack.
  4. Slice cake in half horizontally and top bottom portion with half of whipped topping. Replace top part of cake and frost with the remaining whipped topping and sprinkle with 2 tablespoons shredded coconut.
  5. Before serving, garnish with cherries, if desired. Store leftovers in the fridge.