 |
Coconut Layer Cake
 Print Version |
 Email To A Friend
Moist, tender and full of flavor, this special cake is a perfect finale to any meal. The cake may be made a day ahead. Look for unsweetened coconut in health food stores.
8 eggs
3/4 cup sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
2/3 cup Atkins Bake Mix
1/2 cup unsalted butter, melted and cooled
6 egg whites
3/4 cup sugar substitute
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2/3 cup unsweetened shredded coconut
Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat eggs, sugar substitute, and extract until ribbons form, about 5 minutes.
In three additions sift bake mix over egg mixture; fold in with a rubber spatula to combine. Fold in butter. Pour batter into prepared pans.
Bake 22 minutes until the cake springs back in the middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cool completely.
Frosting:
in a double boiler or a bowl placed over simmering water, whisk egg whites, sugar substitute and salt until temperature reaches 130°F. Transfer whites to mixing bowl and beat on high speed until cool. Reduce speed to medium and beat in butter until well combined.
Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut; frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting. Pat remaining coconut over frosting.
Servings: 12
Carbohydrates: 6.5 grams
Net Carbs: 5.5 grams
Fiber: 1 grams
Protein: 7.5 grams
Fat: 37 grams
Calories: 404
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
