Serves 6

This is a dense chocolate cake with chocolate frosting and toasted coconut.

Cake Batter:

1/2 cup + 2 tbsp (75 grams) All Purpose Flour

1/4 cup (30 grams) of coconut flour, I used King Arthur's

6 tbsp (30 grams) unsweetened cocoa powder

3/8 cup of zero calorie sweetener, I use Lakanto Monkfruit

3/4 tsp each of baking powder & soda

1/2 tsp salt

1 large egg

1/4 cup fat free Greek yogurt

1/2 cup boiling water

Frosting:

4 tbsp lite butter spread, I use Imperial 27% lite vegetable oil spread

9 tbsp (67 grams) powdered sweetener, like Lakanto monkfruit

4 1/2 tbsp (23 grams) unsweetened cocoa

12 grams of unsweetened shredded coconut, I used O Organics

Make your frosting first, by mixing sweetener & cocoa in a small bowl, in a larger bowl add and beat butter with hand mixer, then add half of the sweetener/cocoa mixture, beat to combine, beat in remaining until fluffy, cover and store in fridge.

Preheat oven 350 degrees, grease 2-6"x2" round cake pans or comparable baking molds/pans.

In a large bowl add all dry ingredients whisk, add wet ingredients except boiling water. Beat with hand mixer until all incorporated, mix in boiling water.

Divide batter equally between the cake pans, bake 18-23 minutes, cakes are done when inserted toothpick comes out clean. Leave oven on and toast coconut on a baking sheet for 2-4 minutes- remove to small bowl and set aside.

Let cakes cool in pan 10-15 minutes, remove to cool on rack. When cakes are cold to touch, frost top of one layer, place other cake layer on top of frosted layer. Frost top and sides. Sprinkle with toasted coconut and press around sides.

Store in fridge, let chill a couple of hours before serving!!!