Low-Carb Valentine’s Day Coconut Layer Cake Recipe

Filed under: Low-carb Recipes — jimmy @ 12:57 am

Delight your special low-carb Valentine with this perfect cake

It’s never too early to be thinking about Valentine’s Day this time of year and it’s already coming next Saturday. Have you thought about what you’re gonna do for your lovey-dovey yet? Well, for those of us who are livin’ la vida low-carb, it may seem impossible to try to make a sweet treat for that person you call sweetie in your life. Yet, it may not be as difficult as you think.

Thanks to our good friends at Low-Carb Connoisseur (who recently relaunched a cool new version of their low-carb retail web site), I have the PERFECT low-carb recipe to share with you for a delicious coconut layer cake that includes ooey-gooey yummy sugar-free icing, too! This is something you can make anytime of the year, but is especially cool for Valentine’s Day.

Make that lover in your life kiss you extravagantly for being so thoughtful and considerate of his or her dietary needs even on this special occasion! ENJOY!

LOW-CARB COCONUT LAYER CAKE
8 eggs
3/4 cup Now Xylitol sugar substitute
1 tablespoon coconut extract
2/3 cup Carbquik Bake Mix
1/2 cup unsalted butter, melted and cooled
6 egg whites
3/4 cup Now Xylitol sugar substitute
1/4 teaspoon salt
1 1/2 cups unsalted butter, softened
2/3 cup Now unsweetened shredded coconut

1. Preheat oven to 350°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).

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.

Servings: 12
Prep time: 30 minutes
Bake/Cook time: 22 minutes
Carbohydrates: 6.5g
Net Carbs: 5.5g
Fiber: 1g
Protein: 7.5g
Fat: 37g
Calories: 404