The frosting makes the cake! I'm so glad Kent decided to have this contest, because I never would have made this otherwise. My family loved it, and half of them are not low carbers. It was so good. The problem is leaving it alone! But then, it was very filling also and stuck to your ribs all day. In fact I had it for lunch today with nothing else, since it really is a full lunch with the protein and all the good stuff in it, so I didn't feel I needed it as an ending to a meal. I was not hungry all day after. So just remember that... it's very satiating. I worked this week tweaking this to get it right. I made it once with oil in it and once without oil. I liked it better without any oil. It was moist enough without it and I liked the consistency better. With oil it was too moist. So I may experiment more with a mixture of different flours with it. We'll see.
* Exported from MasterCook * Coconut Cake with Coconut Rum Cream Frosting
Recipe By :Ginny Larsen
Serving Size : 16
Categories : desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coconut, unsweetened -- ground in coffee grinder to a powder
2 cups almond meal, blanched
1 cup coconut milk
1/2 cup splenda
1/4 cup xylitol
1 teaspoon baking soda
1/4 teaspoon salt
Coconut Rum Cream Frosting
3 ounces cream cheese
3 tablespoons unsalted butter
1/3 cup powdered sugar substitute -- *see Note
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
1/3 cup coconut, unsweetened
1 tablespoon coconut milk
Preheat oven to 350 degrees F. Mix all cake ingredients together in a medium bowl and beat with electric beater until well mixed, about 3 minutes
Pour batter into a medium size bundt pan, or loaf pan, that has been sprayed with non-stick cooking spray
Bake for 50 min. to 1 hr. or until knife inserted comes out clean
Let cool. Turn out onto wire rack and cool completely. When completely cooled, frost with Coconut Rum Cream Frosting.
Frosting: Mix all ingredients for frosting except the coconut milk. Mix with electric beater until well mixed. Add just enough coconut milk to get to the consistency you want. - - - - - - - - - - - - - - - - - - -
Per Serving: 204 Calories; 18g Fat (72.6% calories from fat); 5g Protein; 11g Carbohydrate; 7g Dietary Fiber; 47mg Cholesterol; 142mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2 Fat.
NOTES : *Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.