Red Velvet Coconut Cake

Name: Red Velvet Coconut Cake
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 8
Ingredients: gluten-free flour; cacao powder; whole organic eggs; unsweetened almond milk; Wallaby’s Plain Whole Milk Greek Yogurt; vanilla extract; natural red food coloring; kosher salt; baking soda; baking powder; Wallaby’s Plain Whole Milk Greek Yogurt (frosting); organic cream cheese; vanilla extract (frosting); powdered monk fruit; unsweetened shredded coconut

20 mins prepServes 8

This Protein Red Velvet Coconut Cake is a delightful treat for Valentine's Day, made with minimal sugar. It's incredibly moist and soft thanks to the creamy richness of Wallaby’s Plain Whole Milk Greek Yogurt, making it perfect for both baking and frosting.

8 servings

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Instructions

1: Preheat the oven as required for baking.

2: In a bowl, mix the gluten-free flour, cacao powder, baking soda, baking powder, and kosher salt.

3: In another bowl, combine the Wallaby’s Plain Whole Milk Greek Yogurt, almond milk, eggs, vanilla extract, and red food coloring.

4: Gradually add the dry ingredients to the wet ingredients and mix until just combined.

5: Pour the mixture into a prepared cake pan and bake until done (check with a toothpick).

6: For the frosting, blend Wallaby’s Greek Yogurt, cream cheese, vanilla extract, and powdered monk fruit until smooth.

7: Once the cake has cooled, frost it with the yogurt frosting and top with shredded coconut.

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Red Velvet Coconut Cake

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