The Dreamiest Gluten Free Protein Coconut Cake

I have to say, I surpassed myself on this one. The light sponge is complimented by the delicate coconut flavour. The cake is so easy to make too and would be great at a dinner party, birthday or a sweet – guilt free- treat!


For the cake layers
600g Sukrin cake mix
10g DR ZAKS coconut oil
1/3 tbsp. Kallo organic coconut butter
2 egg whites, 1 yolk
100ml Alpro coconut and almond milk
20mL TRKG coconut syrup
25g shredded coconut (optional)
2 scoops (70g) TRKG vanilla protein
1 tbsp. stevia

For the coconut icing
100g Sukrin Icing
20ml TRKG coconut syrup
10ml coconut oil or coconut butter
A dash of coconut milk, if needed
35g shredded coconut (leave some to sprinkle on top)



  1. Preheat the oven to 170C. Line two 4cm (mid depth) cake trays with butter or coconut oil.
  2. Combine cake mix, stevia, melted butter and oil into a bowl and stir through. Once smooth add in eggs, syrup and coconut milk. Keep stirring and add in protein powder. Blend the mixture till smooth. Finally stir in shredded coconut.
  3. Add the cake mix evenly to the trays/tins and add to the oven. Cook through for 20-25minutes.
  4. Let the cake cool on a stand.

For the icing:

  1. Once the cake has cooled add the icing to a bowl. Stir in oil and syrup till smooth. Option is to add a dash of coconut milk if the mixture is too thick. You want quite a thick consistency, but so it triples off a spoon. Ice both layers before placing one layer on top.
  2. Store in the fridge to set and serve.



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