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
Ingredients
  • 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

Directions
  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

Servings
1
Net Carbs
6.5 grams
Fiber
1.0 grams
Protein
7.5 grams
Fat
37.0 grams
Calories
404

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

Atkins Diet
Categories:

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