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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.
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