Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 large pop
Ingredients:
Coconut Cake Batter
- 2 ½ cups Flourish Vanilla Protein Pancake Mix
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup coconut oil, softened
- 1 ⅔ cups granular erythritol
- 5 large egg whites, at room temperature
- ½ cup vanilla greek yogurt, at room temperature
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup Oat Canada Oat Milk
- 1 cup sweetened shredded coconut *optional
Coating
- Cream Cheese Frosting
- Colored candy melts (yellow & white)
- Sprinkles for garnish *optional
Instructions:
- Preheat oven to 350°F. Grease a 9x13-inch cake pan, line with parchment paper, then grease the parchment paper.
- In a medium bowl, whisk the Flourish Vanilla Protein Pancake Mix, baking powder, baking soda, and salt together. Set aside.
- Using a handheld (or stand mixer), beat the coconut oil and sugar together on medium-high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Slowly beat in the egg whites until combined, then add the greek yogurt, vanilla extract, and coconut extract. Beat until combined.
- With the mixer on low speed, slowly add the dry ingredients and oat milk. Beat on low speed until combined, then add the shredded coconut. Fold it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into the prepared cake pan. Bake for around 30-35 minutes or when a toothpick is inserted into the center of the cake and comes out clean. Allow the cake to cool completely on a wire rack. The cake must be completely cool before frosting and assembling.
- Using a 3x2-inch popsicle-shaped cookie cutter, cut out popsicles. Insert a popsicle stick coated in melted candy melts into each popsicle. Place in the freezer for about 15 minutes to set.
- Using a microwave safe bowl, melt candy melts, stirring every 30 seconds until smooth.
- Dip the chilled cake pops in melted candy. Lay the pops on a silicone baking mat or a piece of parchment paper to set then serve!
