Ingredients:
6 eggs, separated
1 cup (4 ounces/100g) dried grated coconut (unsweetened)
1 teaspoon orange blossom water
6 teaspoons dietetic maple syrup (Slim-ette)
Filling:
1 cup (4 ounces/100g) dried grated coconut (unsweetened)
1/2 cup water
A drop of lemon juice
1 tablespoon orange blossom water
6 teaspoons sugar substitute (Equal or Nutrasweet)
Garnish:
1 1/4 cups Nonfat Whipped Cream
1 cup (4 ounces/100g) dried grated coconut (unsweetened)
1 teaspoon orange blossom water
6 teaspoons dietetic maple syrup (Slim-ette)
Filling:
1 cup (4 ounces/100g) dried grated coconut (unsweetened)
1/2 cup water
A drop of lemon juice
1 tablespoon orange blossom water
6 teaspoons sugar substitute (Equal or Nutrasweet)
Garnish:
1 1/4 cups Nonfat Whipped Cream
Recipe:
1. Beat the egg yolks until thick.
2. Add 1 cup coconut, orange blossom and syrup; mix well.
3. Fold in the stiffly beaten egg whites.
4. Pour into one cake pan or two 9-inch/23cm round layer tins which have been well greased.
5. Bake in a preheated 350 F/175 C oven for about 45 minutes.
6. Allow to cool. If using one cake pan, split into two layers with a thread or knife.
7. Prepare the filling by sprinkling the coconut with cold water to moisten it thoroughly.
8. Heat 1/2 cup water with a drop of lemon juice.
9. Add 1 cup coconut and simmer for a few minutes. The coconut will swell and become creamy.
10. Stir in the orange blossom water and remove from heat; cool.
11. Add the sugar substitute and stir well. If mixture is not sweet enough add more sugar substitute.
12 Whip up the cream according to recipe instructions.
13. Spread half the coconut filling between the cake layers and pour what is left of the syrup over the layers.
14. Put the layers together again and spread the whipped cream over the top of the cake.
15. Finish with the rest of the coconut filling spread over the top.
16. Keep refrigerated as whipped cream will melt.
2. Add 1 cup coconut, orange blossom and syrup; mix well.
3. Fold in the stiffly beaten egg whites.
4. Pour into one cake pan or two 9-inch/23cm round layer tins which have been well greased.
5. Bake in a preheated 350 F/175 C oven for about 45 minutes.
6. Allow to cool. If using one cake pan, split into two layers with a thread or knife.
7. Prepare the filling by sprinkling the coconut with cold water to moisten it thoroughly.
8. Heat 1/2 cup water with a drop of lemon juice.
9. Add 1 cup coconut and simmer for a few minutes. The coconut will swell and become creamy.
10. Stir in the orange blossom water and remove from heat; cool.
11. Add the sugar substitute and stir well. If mixture is not sweet enough add more sugar substitute.
12 Whip up the cream according to recipe instructions.
13. Spread half the coconut filling between the cake layers and pour what is left of the syrup over the layers.
14. Put the layers together again and spread the whipped cream over the top of the cake.
15. Finish with the rest of the coconut filling spread over the top.
16. Keep refrigerated as whipped cream will melt.
Serves:
6 to 8