Coconut cake with gobs of cookie dough layered in the middle, and cookie dough frosting to top it all off! A wholesome indulgence!
Ingredients
CAKE
¾ c. oat flour
½ c. coconut sugar
1½ tsp. vanilla extract
½ tsp. baking soda
¼ tsp. baking powder
3 tbsp. coconut oil
½ c. shredded coconut, toasted
5 tbsp. almond milk
¼ c. plain greek yogurt
COOKIE DOUGH
¼ c. almond butter
¼ c. tahini
1 tbsp. molasses
3 tbsp. coconut sugar
4 tbsp. almond meal
3 tbsp. almond milk
Chocolate chips
COOKIE DOUGH FROSTING
⅓ of the cookie dough from above
½ c. plain greek yogurt
Chocolate chips
Instructions
FOR THE CAKE
Preheat oven to 350 degrees F.
Line regular loaf pan with parchment paper.
Add in all cake ingredients in a food processor and blend.
Transfer cake mixture into loaf pan and bake in oven for 25 minutes.
Cool completely before assembling.
FOR THE COOKIE DOUGH
Using the food processor again, add in all the ingredients for the cookie dough except chocolate chips.
Transfer half the mixture into a small bowl and stir in chocolate chips. This mixture in the bowl will be the cookie dough filling.
Roll cookie dough mixture into cookie dough balls and set aside.
FOR THE COOKIE DOUGH FROSTING
With the remaining cookie dough mixture left in the food processor, add in ½ c. plain greek yogurt and blend until frosting is smooth. Stir in chocolate chips.
TO ASSEMBLE
Slice the cake in half to get two squares.
Frost both tops of the two cake squares.
Pile the top of one square with cookie dough balls.
Put the second cake layer on top of the cookie dough balls.
Frost the rest of the cake, and decorate as desired.
Recipe by Radiant Rachels at https://radiantrachels.com/cookie-dough-coconut-cake/