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Coconut Easter Cake
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Serving Size: 8 Preparation
1/2 cup heavy cream
1/2 cup soy protein isolate -- or whey sifted
1-1/2 tsp baking powder
1 dash salt
3 eggs
6 tbl splenda
2 tsp vanilla
coconut extract 1 tsp
Frosting:
16 oz cream cheese, softened
2 tbl butter, softened
1 cup Splenda
coconut extract 2 tsp
unsweetened coconut for garnish
Preheat oven to 300°F-150°C Scald the cream and remove it from the heat to cool slightly.
Sift the soy flour/powder, baking powder, and salt together. Beat the eggs and artificial sweetener until the mixture is thick and lemon colored. Blend in the protein powder mixture just until it is smooth. Don't overmix!
Add the warm cream and extracts to the mixture, stir to blend, and pour immediately into a 9-inch greased tube pan. Bake 30 minutes at 300°F-150°C.
Frosting:
Combine all the ingredients except the unsweetened coconut and beat until smooth. Frost the cake, and then sprinkle the shredded unsweetened coconut over the top and sides.
Per Serving: 303 Calories
3 Carb grams
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