Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Diabetic Coconut Cake With Icing Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2108g | |
| Calories 6940 | |
| Calories from Fat 3030 | 44% |
| Total Fat 350.37g | 438% |
| Saturated Fat 172.54g | 690% |
| Trans Fat 68.51g | |
| Cholesterol 12mg | 4% |
| Sodium 3027mg | 126% |
| Potassium 2935mg | 84% |
| Total Carbs 887.01g | 237% |
| Dietary Fiber 46.0g | 153% |
| Sugars 476.14g | 317% |
| Protein 90.5g | 145% |
Ingredients Convert Measures
- 3 1/2 c. cake flour
- 4 teaspoon baking pwdr
- 1 teaspoon salt
- 1 c. shortening
- 2 c. sugar
- 8 egg whites
- 1 c. lowfat milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 fresh coconuts
- 1/4 c. coconut water
- 1/3 c. sifted powdered sugar
Directions
- Heat oven to 350 degrees. Grease three 9-inch cake pans. Sift flour, measure and place in sifter, add in baking pwdr, and salt; sift again. Set aside. Cream shortening till fluffy, add in sugar a little at a time till all is used. Add in egg whites one at a time and beat till fluffy. Add in dry ingredients alternately with lowfat milk, a little at a time; beginning and ending with dry ingredients. Add in extracts and beat 2 min on medium speed. Divide into prepared pans and bake 25 to 30 min.
- Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mix of the coconut water and powdered sugar. (Plain coconut water will make a soggy cake!) Stack cake with Boiled icing.
