Diabetic Coconut Cake With Icing Recipe – a delicious recipe with cake flour, baking pwdr, salt, shortening, sugar, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Grease three 9-inch cake pans.
3
Sift flour, measure and place in sifter, add in baking pwdr, and salt; sift again.
4
Set aside.
5
Cream shortening till fluffy, add in sugar a little at a time till all is used.
6
Add in egg whites one at a time and beat till fluffy.
7
Add in dry ingredients alternately with lowfat milk, a little at a time; beginning and ending with dry ingredients.
8
Add in extracts and beat 2 min on medium speed.
9
Divide into prepared pans and bake 25 to 30 min.
10
Grate the fresh coconuts; save the water for brushing cake layers.
11
Brush cake layers with mix of the coconut water and powdered sugar.
12
(Plain coconut water will make a soggy cake!)
13
Stack cake with Boiled icing.
1634
kcal
Calories
24
g
Fat
305
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 1/2 c. cake flour, 4 teaspoon baking pwdr, 1 teaspoon salt, 1 c. shortening, and more.
Yes, Diabetic Coconut Cake With Icing Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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