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[Obesity Discussion]

ATKINS COCONUT LAYER CAKE

Servings: 12
Prep time: 0:30:00
Bake/Cook time: 0:22:00

Calories: 404
Fat: 37 grams
Protein: 7 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 5 grams
8 eggs
3/4 cup sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
2/3 cup Atkins Quick Cuisine Bake Mix
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.
2. 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.
3. 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.
4. 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.
5. 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.
Moist, tender and full of flavor, this special cake is a perfect
finale to any meal. The cake may be made a day ahead. Look
for unsweetened coconut in health food stores.

Atkins - Atkins Coconut Layer Cake

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