Use the higher protein minute muffin recipe to make two batches (4 minute muffins).

Cool 5 minutes in the ramekins and then invert onto wire racks to cool completely.

Slice each minute muffin in half horizontally to make 2 mini cakes with four layers or keep whole and make only 2 layer mini cakes.

Use a small, thick-bottomed saucepan to make the filling. Add the brown sugar sub, granulated sweetener, butter, egg yolk, cream, and salt and heat on low heat.

Continue whisking or stirring on a low simmer for several minutes until the mixture reaches a minimum temperature of 160 and begins to thicken. Keep the heat low so that the egg yolk doesn’t cook.

Remove the mixture from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before assembling the cake.

Do not refrigerate to accelerate cooling because the mixture may become too firm to spread. The filling will thicken as it cools.

Use a small bowl to combine the melted butter, cocoa powder, and powdered sweetener with a whip attachment on a hand mixer or immersion blender. The volume may not be enough to use a stand mixer. The mixture will be thick.

Pour in the cream and the vanilla extract and continue whipping until spreading consistency. If too thick, add a teaspoon of cream at a time until it reaches a desired consistency.

To make four layers, slice two minute muffins (1 recipe) in half horizontally. For two layers, do not slice the muffins in half. Place one of the muffin rounds on a serving plate. A dessert plate works well for the mini cake.

Smooth a thin layer of chocolate frosting over the layer. Top the chocolate layer with a generous teaspoon of the coconut filling, spreading it into a smooth layer. Avoid spreading it to the edge of the cake since it will spread as you create the next layer(s).

Stack a second round on top. Repeat the chocolate and coconut layers. If making four layers, repeat with two remaining cakes.

For the top layer, smooth the chocolate frosting over the entire cake with the top layer being very thin and the chocolate thicker on the sides.

Spoon additional coconut filling in the center of the top of the cake.

Repeat with the second recipe of higher protein mini-muffins (two remaining muffins).