8 eggs
3/4 cup sugar substitute (such as granular Splenda)
1 tablespoon coconut extract
2/3 cup Atkins Bake Mix (or substitute)
1/2 cup unsalted butter, melted and cooled
6 egg whites
3/4 cup sugar substitute
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2/3 cup unsweetened shredded coconut
Instructions
Heat oven to 350 degrees F. Grease two 8-inch cake pans; line
bottoms with parchment paper; grease again. With an electric mixer
on high, beat eggs, sugar substitute and extract until ribbons form,
about 5 minutes.
In three additions, sift bake mix over egg mixture; fold in with a
rubber spatula to combine. Fold in butter. Pour batter into prepared
pans.
Bake 22 minutes until cake springs back in middle when lightly
touched. Cool in pans on wire racks 5 minutes. Line racks with paper
towels and invert cake layers. Gently peel off parchment. Cool
completely.
For frosting: In a double boiler or a bowl placed over simmering
water, whisk egg whites, sugar substitute and salt until temperature
reaches 130 degrees. Transfer whites to mixing bowl and beat on high
speed until cool. Reduce speed to medium and beat in butter until
well combined.
Place one cake layer on serving plate. Mix 1 cup frosting with half
the coconut; frost bottom layer. Place top cake layer over bottom
layer. Cover top and sides with remaining frosting. Pat remaining
coconut over frosting.
