I wanted to try this for Valentine's Day.
Low Carb Coconut Layer Cake
8 eggs
3/4 cup Xylitol sugar substitute
1 T coconut extract
2/3 cup Carbquik bake mix, or other LC bake mix
1/2 unsalted butter, melted & cooled
6 egg whites
3/4 cup Xylitol
1/4 tsp salt
1 1/2 cups unsalted butter, softened
2/3 cup UNsweetened shredded coconut
1. Preheat oven to 350* Grease two 8" 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 mins until cake springs back in middle when lightly touched. Cool pans on wire racks 5 mins. 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 sub and salt until temp 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 flakes; frost bottom layer. Place top cake layer over bottom layer. Cover top & sides with remaining frosting. Pat remaining coconut over frosting. This is how it came out:
Did I like it? It was very dense, more like a custardy cake. And the frosting is very rich, I even added a little Splenda to it so it didn't seem too buttery. You only need a little slice.
You can see the denseness, it was good, but RICH. I'm going to freeze the rest of it and take out a slice when I have a sweet tooth.
Low Carb Coconut Layer Cake
8 eggs
3/4 cup Xylitol sugar substitute
1 T coconut extract
2/3 cup Carbquik bake mix, or other LC bake mix
1/2 unsalted butter, melted & cooled
6 egg whites
3/4 cup Xylitol
1/4 tsp salt
1 1/2 cups unsalted butter, softened
2/3 cup UNsweetened shredded coconut
1. Preheat oven to 350* Grease two 8" 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 mins until cake springs back in middle when lightly touched. Cool pans on wire racks 5 mins. 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 sub and salt until temp 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 flakes; frost bottom layer. Place top cake layer over bottom layer. Cover top & sides with remaining frosting. Pat remaining coconut over frosting. This is how it came out:
Did I like it? It was very dense, more like a custardy cake. And the frosting is very rich, I even added a little Splenda to it so it didn't seem too buttery. You only need a little slice.
You can see the denseness, it was good, but RICH. I'm going to freeze the rest of it and take out a slice when I have a sweet tooth.
