This recipe is liked by 1 person(s). |
Atkins Coconut Layer Cake
Nb persons: 12
Yield:
Preparation time: 30 mins
Total time: 52 mins
Source: www.atkins.com
Ingredients: | |
8 | eggs |
3/4 cup | sugar substitute, (such as granular Splenda) |
1 tablespoon | coconut extract |
2/3 cup | soya powder or sifted soy flour |
1 teaspoon | baking powder |
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 |
Directions:
Heat oven to 350F. 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 cake springs back in 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.For 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe