1 tsp xanthan gum
2 tsp egg replacer
1 tsp gelatin
2 tsp baking soda
2 cups sugar
½ cup margarine
½ cup shortening
2 cups coconut
5 eggs separated
1 tsp vanilla
1 ¼ cups sour cream
1 cup chopped pecans or walnuts
1
Preheat oven to 350°.
2
Mix flour mix, xanthan gum, egg replacer, gelatin, and baking soda in a medium bowl. In another bowl cream sugar, margarine, and shortening until light. Add coconut to creamed mixture. Add egg yolks to creamed mixture one at a time, beating well after each. (This helps the cake not fall.) Add vanilla. Alternately add flour and sour cream (about 1/3 of the total amount at a time), beating just until mixed in.
3
Stir in nuts. In a separate bowl, beat egg whites to stiff peaks. Gently fold batter into egg whites. Pour into a Pam-sprayed pan.
4
Bake a 9x13 pan for 45-50 minutes.
Bake a 13x18 pan 20-25 minutes.
CategoryDessert
Ingredients
1 tsp xanthan gum
2 tsp egg replacer
1 tsp gelatin
2 tsp baking soda
2 cups sugar
½ cup margarine
½ cup shortening
2 cups coconut
5 eggs separated
1 tsp vanilla
1 ¼ cups sour cream
1 cup chopped pecans or walnuts
