About
Delicious, chocolatey and topped with toasted coconut and a sweet glaze…this cake will surely satisfy your sweet tooth! Feel free to make the glaze with whole milk or alternative dairy milk instead of water. You can also use vanilla extract if you don't have coconut extract.
Ingredients
- 1 tablespoon butter
- 1 ounce unsweetened baking chocolate bar by baker's
- 4 tablespoon the ultimate icing sugar replacement by swerve
- ½ teaspoon baking powder
- 1 teaspoon unsweetened coconut flake by kroger
- 1 teaspoon coconut flour
- 1 teaspoon 100% cocoa special dark by hershey's
- 1 large raw egg
- ¼ teaspoon organic coconut extract
- 2 teaspoon unsweetened coconut flake by kroger
- 1 teaspoon the ultimate icing sugar replacement by swerve
- ½ teaspoon water
Instructions
- Melt the butter and unsweetened chocolate in the microwave on HIGH in 30-second increments, stirring each time until the chocolate and butter are melted.
- Add 4 T Swerve icing sugar, baking powder, 1 t coconut flakes, coconut flour, dark cocoa powder, and an egg. Mix well to combine. Microwave on HIGH for 45-50 seconds until cooked through, being careful not to overcook the cake as it will become too dry.
- In the meantime, combine toast the 2 teaspoons of coconut flakes in a dry pan over medium heat until browned. Also, combine 1 t Swerve icing sugar with ½ t water to make a glaze. Top hot cake with toasted coconut flakes and glaze!
Nutrition Facts
- Servings: 1
- Calories: 437.0kcal/1828.6kJ (per serving)
- Fat: 34.5g (per serving)
- Carbs: 52.1g (per serving)
- Protein: 11.6g (per serving)
