Coconut Rum Cake with Coconut Cream Frosting

I would like to thank Kent (Bowulf) for the contest recipe with coconut. For this reason, I was challenged to a recipe and this was a winner at our house! It was not long at all. This is a low-carb cake flour, ground almonds and coconut flakes made. The recipe and nutrition info in my MasterCook software and will be posted on my blog, ginnyslowcarbkitchen.blogspot.com * Exported from MasterCook * Coconut Pie recipe Coconut Rum Cream FrostingLarsen Dose: 16 Categories: Dessert Amount Measure Ingredient - Preparation Method -------- ------------ --------------- - ---------------- 1 / 2 cup unsweetened coconut, - ground powder in coffee grinder 2 cups chopped almonds, blanched 1 cup coconut milk 1 / 2 cup Splenda 1 / 4 cup xylitol salt 1 teaspoon baking powder 1 / 4 teaspoon coconut rum 3 eggs Cream Frosting 3 oz cream cheese 3 tablespoons butter, 1 / 3 cup of sugar substitute - * see note 1 / 2 teaspoon rum extract1 / 2 teaspoon vanilla 1 / 3 cup coconut, 1 tablespoon sour coconut milk Preheat oven to 350 degrees F. Mix all cake ingredients in a medium bowl beat with electric mixer until well blended, about 3 minutes the mixture into a medium pan or Bundt pan that has been with non-stick cooking spray sprayed min Bake for 50 minutes . 1 hour. or until knife inserted comes out clean cool. Turn on a wire rack to cool completely. When completely cooled, frost with...



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