Coconut Cake Recipe

I want to thank Kent (Bowulf) for the recipe contest using coconut. Because of that I was challenged to come up with a recipe and this one was a winner at our house! It did not last long at all. This is a low carb cake made with almond flour and ground coconut flakes. The recipe and nutritional info according to my MasterCook software is below and also will be posted on my blog, http://ginnyslowcarbkitchen.blogspot.com * 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 3 eggs 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.