This is a very light, somewhat fragile cake, with a wonderful, mildly coconut flavor.

Ingredients

• 1 cup egg whites (approximately 8 eggs, or use Just Whites)
• 1 tablespoon ThickenThin not/Sugar thickener
• Sweetener equivalent to 3 tablespoons sugar
• Pinch salt
• 1 teaspoon vanilla extract
• 1 3/4 cups dried unsweetened coconut
• 1/4 cup ground blanched almonds

   

Directions

Makes 16 servings.

Preheat oven to 350°F and grease an 8-9 inch springform pan.

1. Beat egg whites with ThickenThin not/Sugar thickener, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible.

2. Place in preheated oven, turn off heat and leave to bake overnight.

Note: ovens vary in the rate at which they lose heat so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.

If you want a smooth-textured cake like a birthday cake, use the finest-ground unsweetened coconut you can find, or run it through a food processor or blender; it will work even if it feels wet. Coarser flakes makes something more like a coffee or snack cake.

Store under refrigeration.

Nutrition

Nutrition* (per serving, as calculated by Mastercook): 66 calories; 6g fat; 2g carb (of which 1.5g is fiber); 3g protein.

*based on no-calorie sweetener