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Coconut Cake

Submitted by: Mary on 04/30/2004
2405 views
2.76 avg rating
182 votes
 
 
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Ingredients

CAKE:

1/2 C Heavy cream
1/2 C Whey protein powder, sifted very well
1 1/2 t Baking powder
Dash of salt
3 Eggs
8 t Splenda
2 t Vanilla extract
1 t Coconut extract
FROSTING:

2 8 oz packages cream cheese, softened
2 T Butter, softened
1 C Splenda
2 t Coconut extract
Unsweetened coconut for garnish

Directions

CAKE:



Preheat oven to 300F degrees.



Scald the cream and remove it from the heat to cool slightly.



Sift teh whey power, baking powder, and salt together. Beat the eggs and splenda until the mixture is thick and lemon colored. Blend in the protein powder mixture just until it is smooth, DO NOT OVERMIX!



Add the warm cream and extracts to the mixture, stir to blend, and pour immediately into a 9 inch greased tube pan.



Bake for 30 minutes at 300F degrees. Remove cake from oven and cool completely.



FROSTING:



Combine all ingredients except the unsweetened coconut and beat until smooth.



Frost the cake. Sprinkle the cake with the coconut over the top and sides. You may sprinkle the cake lightly with a little splenda to help with the coconut sweetness.

Servings

8

Calories

3

Time to prepare

20 minutes

Difficulty

Easy
 

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