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    Diabetic Lemon Coconut Layer Cake

    Source of Recipe


    List of Ingredients

    3 egg whites
    2 Tbs. granulated sugar
    3 Tbs. canola oil
    1 tsp. vanilla
    1/2 cup low fat buttermilk
    2/3 cup splenda granular
    1 large egg
    1 cup + 2 Tbs. cake flour
    2 ts.p baking powder 1/4 tsp. baking soda
    1/2 cup lemon curd
    11/4 cups light whipped topping
    1/3 cup shredded coconut


    Preheat oven to 350. Spray an 8" cake pan with nonstick baking spray or line pan bottom with wax paper. In a medium bowl, beat 3 egg whites until frothy. Gradually add sugar and continue to beat until soft peaks form when the mixer is lifted from the whites. Set aside. On medium speed, mix oil, vanilla, buttermilk, splenda and egg in a large bowl. Sift together the cake flour, baking powder and baking soda into the bowl and blend until smooth. Gently fold in the beaten egg whites. Spoon into prepared pan and smooth top. Bake for 20 minutes or until the center springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Loosen cake from pan by inverting briefly. Let cake cool completely. Set cake on plate and slice in half horizontally to make two layers. Mix the lemon curd and the whipped topping together in a bowl. Place 1/2 cup of frosting on the first layer of the cake. Place second layer on top and frost top and sides with the remaining frosting. Sprinkle coconut over the top of the cake. Refrigerate until served.




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