Chocolate Coconut Cake
Recipe from Stephen
Santay
Ingredients:
2 maple and brown sugar oatmeals (2 Meals)
1 chocolate pudding (1 Meal)
1 tbsp oil (3 Healthy Fats)
2 tbsp egg beaters (per NS you are
allowed up to 2 oz of additional protein a day on occasion so I didn't count
it)
1 tsp baking powder (2 Condiments)
1 tsp coconut extract (1 Condiment)
3/4 to 1 cup water
Directions:
Preheat oven to 350 degrees. Spray a dish with
Pam cooking spray (I used 3 brownie trays that I sprayed lightly with Pam).
Combine all ingredients in a medium sized bowl and mix until blended. Pour into
prepared pan. Bake for 22 minutes. Make sure your cake is
set by using a toothpick to test the center of the cake. If it comes out
clean, then it is done. Flip cake onto a baking sheet (I lined the baking
sheet with parchment paper). Bake other side for 10 mins or until edges are
crispy and brown. You could make cream cheese frosting by mixing 3 tbsp of
regular cream cheese and 1 packet of splenda for a total of 2 Healthy Fats and
1.33 Condiments per serving. Or you could you 3 tbsp reduced fat cream cheese
with 1 packet of splenda for 1 Healthy Fat and 1.66 Condiments per serving. I
just sprinkled 1 packet of splenda over the top of the cakes for a total of 1
Healthy Fat and 1.33 Condiments per serving. You could also experiment with
Walden Farms Chocolate or Caramel Syrup! Enjoy!
3 Servings with 1 Meal, 1 Condiment and 1
Healthy Fat per serving (without any toppings)