Atkins Coconut Layer Cake Recipe

Atkins Atkins Coconut Layer Cake
Net Carbs
Prep Time: 30 Minutes
Cook Time: 22 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 2 cup Unsalted Butter Stick
  • 8 large Egg (Whole)
  • 1 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 3 tsp Coconut Extract
  • 0 2/3 cup Whole Grain Soy Flour
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/4 tsp Salt
  • 6 large Egg White
  • 0 2/3 cup Dried Coconut


  1. Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper; then grease the paper. 
  2. Melt 1/2 cup butter and set aside. Place remaining butter (1 1/2 cups) on a plate, cut it into 1 Tbsp portions, and keep it at room temperature.
  3. With an electric mixer on high, beat whole eggs, 3/4 cup sugar substitute and coconut extract with the whip attachment until ribbons form, about 5 minutes.
  4. Sift together soy flour, baking power and salt. In three additions sprinkle flour over egg mixture; fold in with a rubber spatula to combine until well incorporated, but be careful not to deflate the eggs.
  5. Fold in 1/2 cup melted butter. Then pour batter into prepared pans.
  6. Bake for 22 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment and cool completely.
  7. For frosting: in a double boiler or a bowl placed over gently simmering water, whisk egg whites, 3/4 cup sugar substitute and salt until temperature reaches 130°F. Transfer whites to mixing bowl and beat with whisk attachment on high speed until cool and fully whipped. Reduce speed to medium and beat in 1 1/2 cups room temperature butter 1 tablespoon at a time until well combined, thick and creamy, about 10 minutes - do not rush the process.
  8. Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut (1/3 cup); frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting and pat remaining 1/3 cup coconut over frosting. Optional: toast coconut (3-5 minutes at 350°F). Makes 12 servings.

Cooking Tip

Note that the cake layers will be quite thin if you use a larger cake pan. 8-inch cake pans are not the typical size.