Heat oven to 350ºF.  Grease two 8-inch cake pans; line bottoms with parchment paper; grease again. With an electric mixer on high, beat eggs, sugar substitute, and extract until ribbons form, about 5 minutes.

In three additions sift bake mix over egg mixture; fold in with a rubber spatula to combine. Fold in butter. Pour batter into prepared pans.

Bake 22 minutes until cake springs back in middle when lightly touched. Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers. Gently peel off parchment. Cool completely.

For frosting: In a double boiler or a bowl placed over simmering water, whisk egg whites, sugar substitute and salt until temperature reaches 130ºF.  Transfer whites to mixing bowl and beat on high speed until cool. Reduce speed to medium and beat in butter until well combined.

Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut; frost bottom layer. Place top cake layer over bottom layer. Cover top and sides with remaining frosting. Pat remaining coconut over frosting.

This recipe yields 12 servings.

Carbohydrates: 6.5 grams Net Carbs: 5.5 grams Fiber: 1 grams Protein: 7.5 grams Fat: 37 grams Calories: 404

Comments: The cake may be made a day ahead. Look for unsweetened coconut in health food stores.

Recipe By: Atkins Cookbook at http://atkinscenter.com Formatted for MC6 06-24-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 371 Calories; 34g Fat (81.6% calories from fat); 6g Protein; 11g Carbohydrate; 0g Dietary Fiber; 207mg Cholesterol; 161mg Sodium. Exchanges: 1 Lean Meat; 6 1/2 Fat; 1/2 Other Carbohydrates.