Low Carb Azores Coconut Cake

If you have any Portuguese family or friends I am sure that you have had there original Azores Coconut Cake, very rich and sweet. Well I have converted this cake into a Low Carb Azores Coconut Cake and thoroughly enjoy it. It is not exactly the same but pretty darn close.

Funny I was in the grocery store the other day buying coconut when the cashier asked me if I’d ever had Azores Cake. Always looking for new recipes she started to tell me the ingredients but it got so busy with the lineup of people she said she would write it out and give me the recipe the next day.

Me being curious, I got on my computer and searched to see exactly where the Azores where. Finding that there are a bunch of islands off of Portugal, and this is where this recipe originated. So the next day I went back to the store and Mar gave me the recipe.

I came home and followed her recipe so I would have an idea as to what it should taste like and then I have converted it into a Low Carb Azores Coconut Cake.

I hope you enjoy it as much as I have. I will give you the original recipe in case you are not concerned about carbs.

Thank you again Mar!

Coconut Cake

5 eggs
1 package unsweetened coconut (200g)
1 cup unsweetened coconut
1 cup Coconut milk
5 Tbs. Powdered Xylitol
1/3 cup of Powdered Xylitol

Separate the 5 eggs, whites in one bowl and yolks in another bowl.

Beat the whites gradually adding 5 tbs of powdered xylitol until they are stiff, set aside.

Take the bowl with the 5 egg yolks in; add 1/3 cup powdered xylitol, package of grounded coconut (put coconut in food processor to make into a meal), add coconut milk, 1 cup of regular unsweetened coconut, mix well together.

Lay parchment paper in a 7 x11 ovenware pan, pour in batter.

Preheat oven to 350F, place on middle rack for approx. 35 to 40 minutes.

18 servings

Yield: 3.8 net carbs per serving.

Original recipe
10 eggs
2 cans of condensed milk
2 packages coconut
Separate yolks and whites,
In the whites add 10 tbs of white sugar, beat until stiff
In another bowl beat egg yolks, coconut and condensed milk, add merengue, mix well.
Bake in 9 x 13 ovenware dish at 350 for 1 hour.