White Chocolate Coffee Cake + Meringue Frosting

For the White Chocolate-Coffee Cake:

• 5 oz White Chocolate
• 1 3/4 cup Whole Milk
• 2 1/2 cups All-Purpose Flour
• 2 1/2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 cup Olive Oil
• 1 cup Granulated Cane Sugar
• 3 large Eggs, preferably at room temperature
• 3-6 VitaCup Genius Blend Instant Sticks, depending on how strong you'd like the coffee flavor
• 1 tsp. Vanilla Extract

For the Collagen Creamer Meringue Frosting:

• 6 large Egg Whites, preferably at room temperature
• 1 1/2 cup Granulated Cane Sugar
• 1 1/2 cup Butter, about 3 sticks, softened
• 1/3 cup VitaCup Keto+ Collagen Creamer
• 5 oz White Chocolate, melted and cooled to room temperature or colder
• (optional) 1/4 cup Pecans, unsalted, roasted and finely crushed

For the White Chocolate-Coffee Cake:

1. Preheat oven to 350F. Lightly grease three 6" cake pans, then line the bottoms of each with parchment paper.
2. In a small saucepan over medium-low heat, stir the white chocolate and milk together until the chocolate has melted. Set aside too cool to room temperature.
3. In the meantime, whisk together the flour, baking powder, and salt in a medium-sized bowl.
4. In a larger bowl, stir together the olive oil, sugar, and vanilla extract until well-combined.
5. Whisk in the eggs one at a time. Carefully pour the chocolate milk mixture into the bowl, stirring to combine.
6. Gradually whisk in the flour mixture, careful not to over mix the batter.
7. Evenly distribute the batter into the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Set aside to cool in the cake pans for 10 minutes, then on a wire rack completely.

For the Collagen Creamer Meringue Frosting:

1. In the top bowl of a double boiler, whisk the egg whites and sugar together until no longer grainy and a candy thermometer reaches 160F, about 5-6 minutes.
2. Transfer the bowl to a stand mixer and whisk on medium-high heat for 8-10 minutes, or until stiff peaks form and the bottom of the bowl is no longer warm to touch. To ensure an extra fluffy frosting, I recommend set it aside in the fridge for an additional 10-15 minutes.
3. In the meantime, slice the butter into tablespoon-sized squares. Using the paddle attachment, gradually add the softened butter into the egg white bowl, mixing on medium-high speed. Add in the collagen creamer, then pour in the melted and cooled white chocolate. Beat with the paddle attachment for 4-5 minutes, or until thick and fluffy.
4. (Optional) Fold in the crushed pecans.
5. Place the frosting in the fridge for 10-15 minutes before frosting, then enjoy!