Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (45g) Dark Dutch-process cocoa powder
  • 0.75 cup (150g) Coconut sugar
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 cup (245g) Plain non-fat Greek yogurt
  • 0.5 cup (120ml) Strong hot coffee
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 3 Large egg whites
  • 0.5 cup (100g) Honey
  • 0.25 tsp Cream of tartar
  • 1 tsp Clear vanilla extract
  • 1.5 cups (110g) Unsweetened shredded coconut
  • 1 tsp Beet juice for coloring

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your baking pan.
  2. Whisk dry ingredients. Combine flour, cocoa, coconut sugar, soda, and salt in a large bowl until no lumps remain.
  3. Mix wet ingredients. Stir together yogurt, hot coffee, eggs, and vanilla. Note: The coffee should be hot but not boiling.
  4. Combine the batter. Pour wet into dry and fold until just streak free.
  5. Bake the base. Pour into the pan and bake for 25 minutes until a toothpick comes out clean.
  6. Cool completely. Let the cake sit until the pan is cool to the touch.
  7. Whip the marshmallow. Beat egg whites, honey, and cream of tartar over a double boiler until thick and glossy.
  8. Color the coconut. Toss shredded coconut with beet juice in a bag until evenly pink.
  9. Frost and coat. Spread the marshmallow over the cooled cake and shatter the pink coconut over the top.
  10. Slice into bars. Cut into 16 squares and serve.