MAGNOLIA'S COCONUT CAKE
4 eggs
5 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda *
7 ounces almond flour, 1 3/4 cups
3 1/2 ounces unsweetened coconut, 100 grams or 1 1/2 cups
1 teaspoon baking powder
1 3/4 ounces butter, melted, 3 1/2 tablespoons
1 teaspoon vanilla
Beat the eggs and Splenda until frothy. Fold in the dry ingredients, butter and vanilla until well blended. Spread in two 8-inch round cake pans that have been greased and lined with wax paper or parchment. Bake at 350º about 15 minutes, or until crispy on top. Cool, then fill with sliced strawberries and whipped cream, if desired.
Makes 8-12 servings
Can be frozen
* Try twice the amount of sweetener next time.
Made with granular Splenda:
Per 1/8 recipe: 313 Calories; 28g Fat; 9g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5g Net Carbs
Per 1/12 recipe: 209 Calories; 19g Fat; 6g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Made with liquid Splenda:
Per 1/8 recipe: 309 Calories; 28g Fat; 9g Protein; 9g Carbohydrate; 5g Dietary Fiber; 4g Net Carbs
Per 1/12 recipe: 206 Calories; 19g Fat; 6g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This didn't come out like a cake at all and didn't raise much. It's more like a coconut shortcake. It has very little flavor and I think it could use a pinch of salt and probably twice the amount of sweetener. About the only thing I can think of to use this for is strawberry shortcake. I'd make sure that there was a lot of strawberry syrup to soften the cake because it's pretty dry. I might even try making individual shortcakes since the batter is probably stiff enough to make drop shortcakes. If you do double the granular Splenda, add 1 more carb per serving. There's no change in carbs with liquid Splenda.
Well, I tried making strawberry shortcake with this. Although it tasted ok, I'm not wild about it. Even with a lot of juice from the strawberries, it didn't soften up all that much. Below is a photo of how it looked. It's very pretty, but I wouldn't make it again.
