Atkins Coconut Layer Cake
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
12 servings
Prep Time:
30 mins
Total Time:
52 mins
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Ingredients
-
8large eggssee savings
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1 1/2 Cupsgranular sugar substitute (sucralose), divided in halfsee savings
-
1 Tablespooncoconut extractsee savings
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2/3 Cupsoy floursee savings
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1 Teaspoonbaking powdersee savings
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2 Cupsunsalted buttersee savings
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6large egg whitessee savings
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1/4 Teaspoonsaltsee savings
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2/3 Cupunsweetened dried coconutsee savings
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Directions
1.
Heat oven to 350 degrees F. Grease two 8-inch cake pans; line bottoms with parchment paper; then grease the paper.
2.
With an electric mixer on high, beat whole eggs, 3/4 cup sugar substitute, and extract until ribbons form, about 5 minutes.
3.
In three additions sift soy flour and baking power over egg mixture; fold in with a rubber spatula to combine.
4.
Fold in 1/2 cup melted butter. Then pour batter into prepared pans.
5.
Bake 22 minutes until cake springs back in middle when lightly touched.
6.
Cool in pans on wire racks 5 minutes.
7.
Line racks with paper towels and invert cake layers. Gently peel off parchment and cool completely.
8.
For frosting: in a double boiler or a bowl placed over simmering water, whisk egg whites, 3/4 cup sugar substitute, and salt until temperature reaches 130 degrees F.
9.
Transfer whites to mixing bowl and beat on high speed until cool and fully whipped.
10.
Reduce speed to medium and beat in 1 1/2 cups room temperature butter, 1 tablespoon at a time, until well combined, thick, and creamy, about 10 minutes. Do not rush the process.
11.
Place one cake layer on serving plate.
12.
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 and pat remaining coconut over frosting.
Nutrition information
Per serving: Net Carbs: 6 grams, Fiber: 1.0 grams, Protein: 8.0 grams, Fat: 38.0 grams, Calories: 397.
Percent Daily Values are based on a 2,000 calorie diet
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