Chocolate Coconut Cake

I got this recipe from fellow Medifaster, Stephen Santay, and it was delicious so I wanted to share it with you! I am really not a fan of the oatmeals, nor do I care for the muffins made from them because they usually have a rubbery texture every time I make them. I have to admit that these cakes did not taste rubbery at all. They were crispy around the edges and moist on the inside. I ate one for the day and I stored the other two in a Ziploc baggie on the counter. The second and third one, I put in the toaster and they toasted up really nicely. I am not sure if your toaster will fit these cakes, but my toaster all toasts bagels so it fit nicely. I hope you enjoy the recipe as much as I have!

Chocolate Coconut Cake
Recipe from Stephen Santay

2 maple and brown sugar oatmeals (2 Fuelings)
1 chocolate  pudding (1 Fueling)
1 tbsp oil (3 Healthy Fats)
2 tbsp egg beaters
1 tsp baking powder (2 Condiments)
1 tsp coconut extract (1 Condiment)
 3/4 to 1 cup water

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. Y

I 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 can also use Walden Farms Chocolate or Caramel Syrup! Enjoy!

3 Servings with 
1 Fueling, 1 Condiment and 1 Healthy Fat per serving 
(without any toppings)

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