Coconut Layer Cake

By Avera

Buttery cake with fluffy frosting and plenty of shredded coconut … the taste is over the moon but the carb count is down to earth.

 Coconut Layer Cake
  • Makes 12 Servings

  • 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

  1. 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.

Nutritional Facts

Net Carbs
6.5 grams
1.0 grams
7.5 grams
37.0 grams

desserts low carb high calories cake weight loss dessert

9 replies

Low Carb Liz
Low Carb Liz 2015-04-09 15:22:34 -0500 Report

I tried the cake part and while it was good it doesn't look like the picture(big surprise) it doesn't rise very much. The frosting looked too complicated(who has a double boiler anymore) so I used sugar free prepared frosting (4 carbs per serving)and my second try I used unsweetened FLAKED coconut much better put a couple paks of stevia with it and topped the cake with it. My husband said it was as good as he ever tasted. I didn't use splenda I used a -0- carb grandular sweetner.

Low Carb Liz
Low Carb Liz 2015-01-29 11:20:04 -0600 Report

i'll have to try it I never had a problem with splenda but I'll try it some other sweetner my husband really like coconut cake but he is diabetic and I;m trying to find a good one

bval 2014-03-16 13:44:45 -0500 Report

This recipe calls for two pans, but in the picture it has three layers. are directions for two or three layers?

chili Cook
chili Cook 2013-07-05 12:55:51 -0500 Report

I found the frosting tasting like all butter so I added 2Tlbs more Splenda and i added 1/2teas coconut extract and a few drops of vanilla much better other wise a good cake

photoman63 2013-06-20 16:45:30 -0500 Report

The cake part was good , but all I tasted in the frosting was butter. May try cake again but use another frosting, maybe sugar free honey, w/ almond slices. Makes a honey bee cake.

Sly Kitty
Sly Kitty 2013-06-04 16:53:50 -0500 Report

Why not use unsweetened coconut? That would save on the carb count. With all the sugar substitutes I think this would taste way too sweet for my liking.

Avera 2008-11-06 23:37:13 -0600 Report

Atkins Diet

Breads & Baked Goods, American, Grains & Breads, Middle Eastern, Desserts, All Other, Phase Two, Phase Three, Phase Four.