Low Carb Yellow Cake with Vanilla Frosting & Toasted Coconut

Cake - Inside - Full

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Low Carb Yellow Cake with Vanilla Frosting & Toasted Coconut
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
How to Make Low Carb Yellow Cake with Vanilla Frosting using LC-Yellow Cake Mix, LC-Vanilla Frosting Mix & LC-Toasted Coconut Chips // Per Slice: 3 Net Carbs | 7g of Protein | 0g of Sugar // Click Here to Watch the Instructional Video
Ingredients
Instructions
  1. Cake: In a large bowl, place entire package of the LC-Yellow Cake Mix. Add the rest of the ingredients and mix thoroughly, 1-2 minutes. Grease & spray (2) 6” round cake pans, or 9-10 cupcake tins. Pour batter into prepared pan. Bake at 350° F for 20-23 minutes or until top springs back and knife inserted into middle comes out clean. Cool 15 minutes in pan before turning out onto cooling rack.
  2. Frosting: In a bowl, place LC-Vanilla Frosting Mix. Add water and the vanilla, mixing thoroughly. Next whip in the softened butter, blend by hand, and then with a mixer if desired for a smoother consistency. If allowed to sit, the frosting will thicken, so frost your cake immediately while the frosting is easy to spread.
  3. Top cake with desired amount of LC-Toasted Coconut or desired toppings.
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