NO REFINE SUGAR COCONUT SYLVANNAS

Make 12 servings eahc hsa MACROS NET CARB :0.41g FIBER:2.5g FATS:36g PROTEIN :4.3g NET CALORIES :335

Ingredients Coconut meringue 10 large egg white room temp 1/4 tsp cream of tartar or 1 tsp lemon juice 1/2 cup sweeteners 1 tsp vanilla extract 1/2 cup desiccated coconut Butter cream 400 grams unsalted butter 1/3 cup powder sweeteners 1 tsp vanilla extract

garnish with desiccated coconut

PRCEDURE

1. preheat oven at 180c
2. in a mixer put 10 large egg whites beat until peak
3. add 1/4 tsp cream of tartar or 1 tsp vinegar or lemon juice and continue whisking it
4. slowly add 1/2 cup of sweeteners you prefer
5. add 1 tsp vanilla extract then turn off the mixer 
6. use a spatula to add the 1/2 cup of desiccated coconut combine it slowly 
7. prepare a baking pan and put the meringue mold it into circle about 8 inch
8. bake at 180c for 35mins
9. once all the meringue are bake let it cool completely of refrigerate it 
10. lets make the butter cream frosting 
11. in a mixer put 400 grams room temp unsalted butter beat it until lightened 
12. slowly add 1/3 cup powder sweeteners beat I until become smooth
13. add 1 tsp vanilla extract and beat it set aside
14. lets make the first layer put the meringue then cover it with the frosting all over then garnish with desiccated coconut then add the 2nd layer and repeat the rest
15. after all the layer are done cover the cake with all the remaining frosting then garnish it with desiccated coconut
16. refrigerate the sylvannas to set it
17. enjoy it with coffee or tea
18. thank you and god bless