Coconut Cake

[Kitchen Witch]

Coconut Cake

Ingredients:

* 1 cup egg whites - (from approximately 8 eggs)
* 1 Tablespoon not/Sugar *
* 12 packets Splenda
* 1 oz. (1/4 cup) almond flour
* 4 oz. (1 3/4 cup) dried unsweetened ground or shredded coconut**
* 1 teaspoon sugar free vanilla extract

Preheat oven to 350°F.

Beat egg whites with not/Sugar, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible. Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat - or whether you peek - so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.) If you're in a hurry, bake at 300°F until firm. Keep cake under refrigeration (it doesn't have any sugar to protect it from spoiling.)

* not/Sugar (an Expert Foods product) is available from The Low Carb Connoisseur. Cake will work without this ingredient, but will not rise as well or have as rich a texture.

** Ground or shredded unsweetened coconut can usually be found in health and specialty stores (don't use the sweetened stuff found in the grocery baking aisles!) If you cannot locate it, increase the almond flour to compensate and use 1 teaspoon coconut extract instead.

Makes 16 servings. 2.4 grams of carbohydrate per serving.