You are here:About>Food & Drink>Home Cooking> Recipes> Dessert Recipes> Cake Recipes> Atkins Coconut Layer Cake Recipe
About.comHome Cooking
At a Glance
Prep Time : 15min
Cook Time : 22min
Course : Cakes, Dessert
Special : Caffeine-Free, Easy, Kosher (Dairy), Large Quantity, Low Carb, Make Ahead, Non-Alcoholic, Quick, Sugar-Free, Vegetarian, Wheat-Free
Type of Prep : Bake, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
Newsletters & RSSEmail to a friendSubmit to Digg

Atkins Coconut Layer Cake Recipe

From Dr. Atkins' New Diet Cookbook by Robert Atkins, Fran Gare (M. Evans & Co)

Low carb fans can enjoy this coconut cake without guilt and others will love it as well.

INGREDIENTS:

  • 8 eggs
  • 3/4 cup sugar substitute (such as granular Splenda)
  • 1 Tablespoon coconut extract
  • 2/3 cup Atkins Bake Mix (or substitute)
  • 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

PREPARATION:

Heat oven to 350 degrees F. 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 (or substitute) 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 degrees. 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.

Yield: 12 servings

Nutrition information per serving: 451 calories, 11 grams protein, 44 grams fat, 4 grams carbohydrate, 2 grams fiber, 229 milligrams cholesterol, 165 milligrams sodium

Recipe Source: Dr. Atkins' New Diet Cookbook: With Dr. Atkins' New Carbohydrate Gram Counter by Robert Atkins and Fran Gare (M. Evans & Co.)
Reprinted with permission.

User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.