Coconut Cake recipe
Sugar Free Coconut Cake
Ingredients
- 1 cup egg whites (approximately 8 eggs, or use Just Whites)
- 1 tablespoon ThickenThin not/Sugar thickener
- Sweetener equivalent to 3 tablespoons sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 1 3/4 cups dried unsweetened coconut
- 1/4 cup ground blanched almonds
Directions
Makes 16 servings.
Preheat oven to 350°F and grease an 8-9 inch springform pan.
1. Beat egg whites with ThickenThin not/Sugar thickener, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible.
2. Place in preheated oven, turn off heat and leave to bake overnight.
Note: ovens vary in the rate at which they lose heat so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.
If you want a smooth-textured cake like a birthday cake, use the finest-ground unsweetened coconut you can find, or run it through a food processor or blender; it will work even if it feels wet. Coarser flakes makes something more like a coffee or snack cake.
Store under refrigeration.
ENJOY!!!!
Barb
this is where I get the thicken thin either place is good:
http://www.expertfoods.com/store.php
http://www.lowcarbfriends.com/reviewpost/showproduct.php/pro duct/169/cat/10