Dark Chocolate Cake w/ Dark Chocolate Coconut Frosting 

So, my birthday is June 26 and I felt like baking myself a macro friendly birthday cake 🎂 . I was really craving a chocolate cake, so I got to work creating a recipe to make that happen. I pretty much used my basic bread/muffin recipe, but made a few modifications to create the cake base. 

I of course knew the most important part was going to be the frosting, because that’s really where the best part is, amIright?! Well, I had recently picked up some Mounds instant pudding mix, which is a dark chocolate pudding mix with real coconut flakes and thought it would make an excellent component to this cake idea!

The best part of this cake was how quick & easy it really was to put together!

Above: batter before dry ingredients. Below: batter after dry ingredients.

A few shots of the baked mix, as well as the frosted cake 😍!

If you follow my Instagram account, you saw how I actually enjoyed the first piece: as part of a balanced breakfast LOL 😂! The whole reason I follow flexible dieting is to instill nutritional balance so that I can reach my goals at any given time while eating what I enjoy. And for my birthday, I wanted to enjoy some cake…and eat it too!

Dark Chocolate Cake w/ Dark Chocolate Coconut Frosting 

Yields: 8 servings



🔸159g Kodiak Cakes Power Cakes Flapjack & Waffle Mix in Dark Chocolate

🔸1 large package (approximately 66g) sugar free instant pudding & pie filling mix in chocolate 

🔸60mL unsweetened cashew milk 

🔸2 whole eggs

🔸138g liquid egg whites

🔸209g (approx 2-3 small to medium size) ripe bananas, mashed

🔸150g plain Greek yogurt (I used 0% here)

🔸1 packet of FlapJacked Protein Smoothie with Greek Yogurt Mix in milk chocolate

🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in white cake

🔸liquid stevia or sucralose to taste, about 30-40 drops

🔸1/2 tsp baking soda

🔸1/2 tsp baking powder

🔸300g plain Greek yogurt (I used 0% here)

🔸15g dark chocolate cocoa powder 

🔸99g Philadelphia original 2x protein cream cheese (or low-fat will work)

🔸60mL unsweetened cashew milk

🔸52g Mounds dark chocolate with coconut instant pudding & pie filling

🔸liquid stevia or sucralose to taste, about 20-30 drops


  1. Preheat oven to 350F (325F if using dark/non-stick pans).
  2. Place bananas in a bowl and mash until relatively clump free. Add all wet ingredients and mix until smooth, then incorporate dry ingredients and mix until well blended.
  3. Spray two 8-inch cake pans with non-stick cooking spray and evenly divide batter between each one.
  4. Bake for approximately 20-25 minutes or until toothpick comes out clean.
  5. Set aside and let cool completely before removing from pans and assembling.
  6. For frosting, mix Greek yogurt and softened cream cheese in a bowl until well blended; then add pudding, cocoa powder and milk, and mix vigorously until thickened up.
  7. To assemble, place first cake layer on a tray, spread a bit of frosting on top, add second layer; once second layer is placed on stack, frost the entire cake until covered.
  8. Refrigerate until ready to serve; make sure to refrigerate any leftovers.

Nutritional information (approximate per serving):

3 thoughts on “Dark Chocolate Cake w/ Dark Chocolate Coconut Frosting 

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