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The base to this easy cake is a well loved favorite at many low carb bulletin boards on the net. Depending on whether or not bake mix is used, the amount and type of coconut used, and the baking time and dish used the base makes a delicious moist tea-type pudding cake, a pie with a Mounds type filling, or a creamy coconut cream pie filling. All variations will eventually be posted, as well as the chocolate, German chocolate and lemon versions. All of the variations will have "blender" in the title. This time, I will focus on the coconut pudding cake. Trader Joe's has recently started to carry dried unsweetened coconut for under $1.00 a bag.

BLENDER COCONUT PUDDING CAKE

This works best if all ingredients are room temperature

1 - 1 1/2 C desiccated unsweetened dried coconut (I use 1.5 C. If using shredded coconut, blend first until "meal" like)
4 eggs
1/4 C butter, softened
1 C sugar equivalent - either 1/4 tsp liquid stevia concentrate (see recipe) or liquid Splenda or 1 C granular Splenda (adds 24 carbs)
1/2 C bake mix, any low carb brand or homemade works (see recipe)
2 C heavy cream
1/2 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder

Preheat oven to 350 and butter a 9 x 9 baking pan or a 10 inch pie plate

Place all ingredients in the blender in the order given and blend well. Pour into prepared pan. Bake approximately 70 minutes. The top will be very brown. Allow to cool completely on a rack before slicing and serving.