Rani's Coconut Easter Cake
Source of Recipe
Rani Merens
1/2 cup heavy cream
1/2 cup soy or soy/whey or whey protein powder, sifted or aerated
1 1/2 teaspoons baking powder
dash of salt
3 eggs
8 packets artificial sweetener
2 teaspoons vanilla
1 teaspoon coconut extract
Preheat oven to 300 degrees. Scald the cream and remove it
from the heat to cool slightly.
Sift the soy flour/powder, baking powder, and salt together.
Beat the eggs and artificial sweetener until the mixture is
thick and lemon colored. Blend in the protein powder
mixture just until it is smooth. Don't overmix!
Add the warm cream and extracts to the mixture, stir to
blend, and pour immediately into a 9-inch greased tube pan.
Bake 30 minutes at 300 degrees.
Serves 8 @ 64 calories, 5 grams fat, 2 grams protein, and 4
grams carbohydrates.
(Nutritional analysis for icing below.)
Frosting:
2 8-ounce packages cream cheese, softened
2 tablespoons butter, softened
1 cup Splenda
2 teaspoons coconut extract or up to 4 tablespoons DaVinci
sugar free coconut
syrup
unsweetened coconut for garnish
Combine all the ingredients except the unsweetened coconut
and beat until smooth. Frost the cake, and then sprinkle the
shredded unsweetened coconut over the top and sides.
Ices 1 cake. Per slice: 223 calories, 23 grams fat, 4 grams
carbohydrates, and 8 grams carbohydrates. (Nutritional
analysis does not include the unsweetened coconut.)
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