This dreamy coconut cake is light and delicious to eat, also containing low carbs to stay healthy, now go ahead and spoil yourself.
Prep time: 30 minutes Cooking time: 22 minutesServings: 12 persons
3 tsp coconut extract
8 large eggs, whole
6 large egg whites
2/3rd cup whole grain soy flour
1 ½ cups sugar sweetener
2 cups unsalted butter stick
2/3rd cup dried coconut
1 tsp baking powder, double acting
¼ tsp salt
Heat the stove to 350°F and spray grease 2 × 8inch cake tins, place greaseproof paper inside them.
Dissolve ½ cup of the butter and slice the remainder into 1tbs size and keep on the side.
Whisk together ¾ cup of the sweetener with the whole eggs and 1 tsp coconut extract. Whisk for about 5 minutes until it becomes ribbon stage.
Next, sift the backing powder, flour and salt over the beaten eggs and mix in.
Now blend in the ½ cup of dissolved butter.
Add the cake mix to the lined baking tins and place in the oven. Cook for 20-25 minutes, make sure the center is not wet before you remove it. Place on cooling racks to rest, then take them out of the tins to cool even more.
To make the topping, whisk the egg whites over boiling water with the rest of the sugar sweetener. Once the sugar has melted, keep whisking until it peaks.
Now beat in the cut butter, one at a time, do not rush this stage.
Lay one cake on the serving platter, blend together 1 cup of the mix with half of the dried coconut. Smear over the top of the cake, then lay on the second sponge.
Now repeat again with the mix, this time smear over the top and up the sides.
Slice and dish up.
The dried coconut can be toasted if desired.