Coconut Flapjack Cake Feature Image

Go coconuts for this delicious high protein Coconut Oat & Cream cake

Base - Flapjack

  • 1 Tbsp Coconut oil
  • 1 Tbsp Almond milk (Add more if required)
  • 3/4 Grenade® Reload Flapjack - Coconut Chaos

Middle - Cake

  • 2 Tbsp Coconut Flour
  • 17.5g (1 Scoop) Hydra 6® Protein - Killa Vanilla
  • 2 tbsp Zero-fat Maple Syrup
  • 1 tbsp Flax + 2½ tbsp water
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda

Topping - Cream

  • 40g Light Cream Cheese
  • 17.5g (1 Scoop) Hydra 6® Protein - Killa Vanilla
  • 1/4 Grenade® Reload Flapjack - Coconut Chaos (crumbled)


  1. Pre-heat oven to 150°C and prepare ramekin with non-sticky spray
  2. Mix all the base ingredients together and press into the ramekin
  3. Mix ground flax and water and let to sit whilst you prepare the rest of your ingredients
  4. In a medium sized bowl, mix together coconut flour, baking soda and baking powder. Stir in the almond milk
  5. In a microwave safe bowl, melt coconut oil and maple syrup then stir into other ingredients
  6. Add flax mix and stir until smooth.
  7. Top flapjack base with cake mix and bake for 15-20 minutes roughly
  8. Let cake rest to cool
  9. For the topping, mix the cream cheese with the Hydra 6® to form a protein cream to spread over the cake then add a crumble of Reload bar on top