Protein Desserts

Organic Blossom Coconut Cake

Ready to see your baking skills bloom? Introduce yourself to heaven on a plate.

As a bonus, this simple recipe won’t keep you in the kitchen all day. It is great for all the family –  that’s if there’s any left to share!


For The Cake:


? 2 Large Eggs

? 140g Organic Buckwheat Flour

? 100g Organic Kamut Flour

? 50g Organic Whey Protein

? 80G Organic Coconut Sugar

? 1 tbsp Honey

? 2 tbsp Organic Coconut Oil (Melted)

? 250ml Coconut Milk


For The Frosting:


? 400ml Coconut Milk

? 1 tbsp Honey

? 2g Xanthum Gum

? Vanilla Flavdrops

? 1 tbsp Shredded Coconut


For The Cake:


#1 Heat the oven to 160 degrees.

#2 Grease two 8-inch cake pans with coconut oil.

#3 Put the egg whites in the mixing bowl. Turn the mixer on high and beat the eggs to stiff peaks.

#4 Combine the dry ingredients and whisk together.

#5 Mix the sugar, honey and eggs together. Once mixed well, add in coconut oil.

#6 Combine the oil mix and dry mixture whilst slowly combining the nut milk.

#7 Add the mixture to the lined cake tin and bake for 20-22 minutes.

#8 Take the cake out of the oven and let it cool.


For The Frosting:


#1 Combine all the ingredients in a mixing bowl.

#2 Spread over the cake and decorate with dried coconut

#3 Enjoy!


Calories: 240        Protein: 10 g          Fat: 10 g          Carbs: 36 g               


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Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile organisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

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