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Coconut Cake II
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Serving Size: 8
4 eggs
1/4 cup butter
3/4 cup splenda
1/2 cup soy flour
1/4 tsp salt
1/2 tsp baking powder
2 cups heavy cream
3/4 cup physilium powder -- or husks
1 tsp coconut essence
place all ingredients into a blender, and blend till mixed
Pour into a buttered bread/cake tin.
Bake for one hour at 350°F-180°C
Per Serving: 329 Calories
31 fat grams
10 carbs
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