Diabetic Coconut Cake With Icing Recipe

• 3 1/2 c. cake flour
• 4 teaspoon baking pwdr
• 1 teaspoon salt
• 1 c. shortening
• 2 c. sugar
• 8 egg whites
• 1 c. lowfat milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 fresh coconuts
• 1/4 c. coconut water
• 1/3 c. sifted powdered sugar

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.

cake flour, baking pwdr, salt, shortening, sugar, egg whites, milk, vanilla, almond extract, coconuts, coconut water, powdered sugar

Taken from cookeatshare.com/recipes/diabetic-coconut-cake-with-icing-11105 (may not work)