Old-Fashioned High-Protein Coconut Cake with Seven-Minute Frosting

This nostalgic coconut cake pairs tender, moisture-rich crumb with pillowy, marshmallow-soft seven-minute meringue frosting and toasted coconut shreds. Reimagined as a high-protein, low-carb dessert, it uses ultra-fine almond flour and whey-casein protein to recreate the iconic Southern bakery texture without refined sugar or excess carbohydrates.

Equipment

• Two 8-inch round cake pans
• Handheld electric mixer or stand mixer
• Heatproof glass or stainless steel bowl
• Offset spatula

Ingredients

• 2 cups (224g) superfine blanched almond flour
• 1/2 cup (60g) unflavored or vanilla whey-casein protein powder
• 1/2 cup (96g) granular erythritol-monk fruit blend
• 1 tbsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsweetened canned full-fat coconut milk (stirred well)
• 1/4 cup melted virgin coconut oil (cooled slightly)
• 4 large eggs (room temperature)
• 1 tsp pure coconut extract
• 1 tsp vanilla extract
• 3 large egg whites (room temperature)
• 2/3 cup (130g) powdered allulose
• 1/4 cup cold water
• 1/4 tsp cream of tartar
• 1/8 tsp fine sea salt
• 1/2 tsp pure vanilla extract
• 1/2 cup unsweetened shredded coconut (lightly toasted)

Instructions

1. Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
2. In a medium bowl, whisk together the almond flour, protein powder, granular sweetener, baking powder, and salt until completely lump-free.
3. In a separate large bowl, whisk the whole eggs, coconut milk, melted coconut oil, coconut extract, and vanilla extract until smooth.
4. Fold the dry mixture into the wet ingredients using a spatula until just combined; do not overmix or the crumb will become rubbery.
5. Divide batter evenly between prepared pans, smoothing the tops. Bake at 325°F for 24–28 minutes until golden and a toothpick inserted in the center comes out clean.
6. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
7. Bring 1 inch of water to a gentle simmer in a saucepan over medium-low heat.
8. Place egg whites, powdered allulose, water, cream of tartar, and salt into a heatproof bowl. Set the bowl over the simmering water (ensure the base does not touch the water).
9. Beat constantly with a handheld electric mixer on medium-high speed for 6 to 7 minutes until the frosting forms stiff, glossy peaks and holds its shape.
10. Remove from heat and beat in the vanilla extract for 30 seconds.
11. Place one cooled cake layer on a stand; spread 1/3 of the frosting over the top.
12. Add the second layer, then coat the top and sides with the remaining frosting using an offset spatula.
13. Gently press the toasted shredded coconut into the top and sides of the frosted cake.
14. Chill for 45 minutes before slicing.

Notes

Storage: Keep refrigerated in an airtight container for up to 4 days. For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the fridge overnight before frosting. Allergens: Contains tree nuts (almond, coconut), dairy (whey), and eggs. To make dairy-free, substitute a pea-soy protein blend for the whey-casein. Flavor Boost: Toast half the shredded coconut in a dry pan over medium heat for 3 minutes before applying for deeper, nutty aromatics. Serving: Serve cold or slightly rested at room temperature; do not microwave, as the frosting will melt.

Nutrition

Calories: 285 kcal · Fats: 23g · Cholesterol: 75mg · Sodium: 210mg · Potassium: 180mg · Total Carbohydrates: 8g · Fiber: 3g · Net Carbs: 5g · Sugars: 2g · Protein: 14g · Calcium: 115mg