Chocolate Coconut Cake

 Ingredients: 

• 3-5 tbsp vanilla extract 
• 1 can (796ml) Pure Pumpkin 
• 700g Greek Yogurt 
• 6 eggs 
• 325g all-purpose flour 
• 25g Coconut flour 
• 1 tbsp Baking Soda 
• 0.5 tbsp Baking Powder 
• 1.5 tbsp Salt 
• 150g Monk Fruit/Erythritol 
• 150g Whey Protein 
• 50g Flax meal 
• 1/4 cup Sugar-Free Syrup 
• 60g Cocoa Powder 
• 440g Shredded Coconut 
• 200g Dark Chocolate Chunks 
• 1/3 cup Coconut Water/Almond Milk 

Instructions: 

1. In a large bowl, combine the following dry ingredients: all-purpose flour, coconut flour, baking soda, baking powder, salt, monk fruit/erythritol, whey protein, flax meal, and cocoa powder. 
2. In a separate bowl, crack and beat the eggs. Add in the pure pumpkin and Greek yogurt, mixing until well combined. 
3. Add vanilla extract, shredded coconut, and dark chocolate chunks to the wet ingredients. Mix until evenly combined. 
4. Gently fold in the previously prepared dry ingredients into the wet mixture until all the dry ingredients are incorporated. Be careful not to overmix; a gentle folding motion works best. 
5. Preheat the oven to 375 degrees Fahrenheit. 
6. Line two large rectangle Pyrex dishes with parchment paper, making sure to crumple it into a ball to fit into the corners better. 
7. Divide the batter evenly into the two dishes. 
8. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean. 
9. Allow the baked goods to cool before slicing and serving.