Atkins Coconut Layer Cake

DIRECTIONS

1. Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper; then grease the paper.  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.
2. With an electric mixer on high, beat whole eggs, 3/4 cup sugar substitute and 1 tbsp coconut extract until ribbons form, about 5 minutes.
3. In three additions cup sift soy flour, baking power and salt over egg mixture; fold in with a rubber spatula to combine.
4. Fold in 1/2 cup melted butter.  Then pour batter into prepared pans.
5. 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.
6. For frosting: in a double boiler or a bowl placed over simmering water, whisk egg whites, 3/4 cup sugar substitute and salt until temperature reaches 130°F. Transfer whites to mixing bowl and beat 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.
7. 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.