3 tablespoons dry, sugar free coconut (several packages Nutra Sweet for extra sweetness)
2 egg whites
1/4 teaspoon cream of tarter
3 tablespoons fructose
Mix dry ingredients together. Add baby food, egg whites, and almond extract. Stir together just enough to mix dry ingredients in. Pour onto sprayed jelly roll pan lined with waxed paper sprayed. Bake 12 minutes in 375 degree oven. Take from oven immediately. Turn onto floured cloth. Remove waxed paper and slowly roll the cake up in the cloth. Place on cooling racks to cool.
Chocolate Pudding Filling
Stir together milk and egg whites. Set aside. Stir dry ingredients together. Mix dry and liquid ingredients. Microwave approximately 5 minutes. Take out of microwave each minute and stir. Continue cooking until pudding is thick (It will boil up when thick). Add almond flavoring, chopped almonds, and coconut. Set aside to cool.
When cake and pudding filling are room temperature, slowly unroll cake and spread with filling. Roll up. May wrap with waxed paper and keep in refrigerator until ready to cover with topping.
Beat egg whites and cream of tarter until foamy. Beat on high. Add 1 tablespoon fructose at a time. Continue beating until stiff (do not under beat). Stir in 1 teaspoon coconut extract. Spread meringue over the jelly roll. Bake approximately 10 minutes or until a delicate brown in 350 degree oven. Cool. Enjoy.
Instead of a roll, may divide the cake and make 3 layers using filling between.
May use Sugar Free Pudding mix using the pie recipe with less milk.
May use additional almond and coconut extracts and omit nuts and coconut.
May sprinkle cake with Nutra Sweet and omit meringue.