Atkins Coconut Layer Cake Recipe

DIRECTIONS

1. Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper; then grease the paper. 
2. Melt 1/2 cup butter and set aside. Place remaining butter (1 1/2 cups) on a plate, cut it into 1 Tbsp portions, and keep it at room temperature.
3. With an electric mixer on high, beat whole eggs, 3/4 cup sugar substitute and coconut extract with the whip attachment until ribbons form, about 5 minutes.
4. Sift together soy flour, baking power and salt. In three additions sprinkle flour over egg mixture; fold in with a rubber spatula to combine until well incorporated, but be careful not to deflate the eggs.
5. Fold in 1/2 cup melted butter. Then pour batter into prepared pans.
6. Bake for 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 and cool completely.
7. For frosting: in a double boiler or a bowl placed over gently simmering water, whisk egg whites, 3/4 cup sugar substitute and salt until temperature reaches 130°F. Transfer whites to mixing bowl and beat with whisk attachment on high speed until cool and fully whipped. Reduce speed to medium and beat in 1 1/2 cups room temperature butter 1 tablespoon at a time until well combined, thick and creamy, about 10 minutes - do not rush the process.
8. Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut (1/3 cup); frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting and pat remaining 1/3 cup coconut over frosting. Optional: toast coconut (3-5 minutes at 350°F). Makes 12 servings.