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I have a coconut cream cake to share with you, but if coconut is not your thing, don't worry. I've got you covered with a summary of healthier cakes from Foodie.com. Look at these beauties:
I'm in a good mood this morning. It probably has to do with the fact that I was taking photos for this post and ended up eating a slice of coconut cream pie for breakfast, BUT I'm also excited because I'm officially a NASM certified personal trainer!
In September / October I took an eight week course through ACAC, a local gym here in Richmond. Once the course ended, I continued to postpone the exam until I had "more time" to study. Let's face it, that never happened. My test deadline was March 2, so I studied my tush all this month and took the test yesterday.
I knew it was going to be difficult, especially since I haven't studied or taken a cumulative exam since college, which is now about 7 years ago (wow, writing that makes me feel old!).
As people suggested, the exam was difficult, but I think it's good to consider when hiring a NASM certified personal trainer, you can be sure they really know what they do. Thank goodness for the study guides! I had a study guide from my ACAC course but I used this one from Julie's blog and this one from Gina's blog and they were very useful. If you plan to become certified through NASM, definitely check out the study guides and I highly recommend the NASM app as well.
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When I completed the exam and discovered the results, I was on cloud nine! I forgot how good it feels to take a test and to be fine.
With all the excitement, I decided that I should celebrate by fixing my nails. Unfortunately, they couldn't get me into my favorite place, so I went home and made a celebratory cake. Totally necessary
But this cake is not the average cake. It is a cake that increases energy without processed sugar, flour or butter. It is full of coconut (literally). It has coconut oil, grated coconut, coconut flakes, coconut meat, coconut milk, coconut sugar. Look, all the coconut. Oh, and banana!
If you love coconut and are in the mood for a healthy cake, I recommend trying this recipe. It's delicious. And if you need an excuse to make a cake, I have you covered: 1) It's Friday 2) Today is the last day of National Cake Month 3) March 14 is Pi Day.
In fact, I found the coconut cream pie recipe here and Veria was kind enough to let me share it.
As I said, this cake is packed with energy-boosting ingredients, which means it's by no means a low-calorie cake. That being said, the ingredients are natural and good for you! And it's vegan, grain-free, gluten-free, and nut-free. Make it for Pi Day or save the recipe and make it for Easter or Easter!
Recipe from Veria.com, an online extension of the national health and wellness television network Veria Living. I followed the recipe almost exactly just making a few changes (which I've included below). The recipe calls for a 6-inch cake pan, but I used a 10-inch cake pan, so my crust and filling were a bit thinner.
- 3 cups coconut flakes
- 7 Medjool dates, holes removed
- 1 spoon of vanilla
- 3 tablespoons of hemp seeds
- 1 tablespoons of coconut oil
Pie filling: (Yield: 3 cups)
- 3 large, ripe bananas
- 1 cup of fresh young coconut meat (approximately 1 to 2 coconuts depending on the thickness of the meat)
- 1/4 cup coconut milk (I used light coconut milk)
- 1/3 cup coconut sugar
- 1 tablespoon of vanilla extract
- 1/4 cup coconut oil
- 3 tablespoons white ground chia seeds
- Pinch of sea salt
- 1/2 cup grated coconut, divided
To make the crust:
- Combine all of the crust ingredients in a food processor (affiliate link) and until well combined and the crust begins to stick together. Press into 6-inch fluted cake pan (with removable bottom). Refrigerate or freeze while making the filling.
To make the filling:
- Mash the bananas in a large bowl and set aside. In the blender, mix the coconut meat and coconut milk until smooth. Add a little fresh coconut water if the blades don't rotate easily. Add coconut sugar, vanilla, coconut oil, chia seeds, and salt. Blend until incorporated.
- Pour into a bowl with bananas, add 1/4 cup of the grated coconut and gently fold until mixed.
- Pour evenly into the crust. Cover with remaining 1/4 cup of grated coconut and refrigerate 4 to 8 hours or until done. You can also leave it in the freezer.
- Portion size: 1 slice
- Calories 343
- Sugar: eleven
- Fat: 24
- Carbohydrates: 33
- Fiber: 7 7
- Protein: 4 4
Disclosure: This is a sponsored post with Foodie.com. They are all my opinions.