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)