Paula Recommends …Chocolate Coconut Cake

A little whipped cream and a pile of luscious berries completes the transformation of this healthier take on a decadent dessert for a special occasion. The coconut flour adds interesting flavor and makes this treat gluten free. Cocoa powder is a good source of protein, potassium and zinc, and a very good source of dietary fiber, iron, magnesium, phosphorus, copper and manganese. Eggs add protein and sugar is kept to about half the recommendation for daily added sugar. – Paula Meyer, Mission Training Center Nutritionist 

½ cup coconut flour
1 teaspoon baking powder
6 Tablespoons butter
½ cup Dutch process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

1. Preheat oven to 350 degrees. Grease an 8 ½” x 4 ½” loaf pan or an 8″ square cake pan.
2. Sift together the coconut flour and baking powder, mixing to combine; set aside.
3. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
4. Whisk the sugar, salt, vanilla and eggs into the butter cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
5. Pour the batter into the prepared pan. Let it rest for 10 minutes.
6. Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
7. Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it’s completely cool.

Note: Prep time: 15 minutes. Bake time: approximately 35 minutes. Total prep time: approximately one hour.

Nutritional information: Makes 12 servings. Per serving: 165 calories; 9 grams fat (5 grams saturated fat);  18 grams carbohydrate; 4.6 grams protein; 3.2 grams dietary fiber; 153 milligrams sodium