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Ingredientes
- 8 x Large eggs
- 3/4 c. sugar substitute (such as granular Splenda)
- 1 Tbsp. coconut extract
- 2/3 c. Atkins Bake Mix
- 1/2 c. unsalted butter melted, cooled
- 6 x egg whites
- 3/4 c. sugar substitute
- 1/4 tsp salt
- 1 1/2 c. unsalted butter softened
- 2/3 c. unsweetened shredded coconut
Direcciones
- Heat oven to 350 degrees. Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat Large eggs, sugar substitute, and extract till ribbons form, about 5 min.
- In three additions sift bake mix over egg mix; mix in with a rubber spatula to combine. Mix in butter. Pour batter into prepared pans.
- Bake 22 min till cake springs back in middle when lightly touched. Cold in pans on wire racks 5 min. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cold completely.
- For frosting: In a double boiler or possibly a bowl placed over simmering water, whisk egg whites, sugar substitute and salt till temperature reaches 130 degrees. Transfer whites to mixing bowl and beat on high speed till cold. Reduce speed to medium and beat in butter till well combined.
- Place one cake layer on serving plate. Mix 1 c. 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.
- This recipe yields 12 servings.
- Comments: The cake may be made a day ahead. Look for unsweetened coconut in health food stores.
- Description: "Moist, tender and full of flavor, this special cake is a perfect finale to any meal."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 306 | 76% |
| Total Fat 34.73g | 43% |
| Saturated Fat 21.14g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 99mg | 4% |
| Potassium 62mg | 2% |
| Total Carbs 19.33g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.37g | 12% |
| Protein 4.99g | 8% |
