How about using egg beaters....would that be OK? Otherwise, just leave the eggs out and add an equivalant amount of cream. Linda C

Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy.

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Here's the favorite recipe of a friend who tried every recipe she found until this one. It's a winner. Absolutely delicious. Carrot Cake 2 c. flour 1 1/2 c. sugar 1/4 c. brown sugar 1 1/2 tsp. baking soda 1 tsp. each baking powder and salt 4 tsp. cinnamon 1/4 tsp. each nutmeg and ginger 1/8 tsp. cloves 3 eggs 1 c. oil 2 tsp. vanilla 2 c. grated carrots (5 or 6) 1 T. grated orange rind 8 oz. crushed pineapple, drained saving 1 T. juice 1 c. each sweetened coconut flakes and raisins 2 c. walnuts, chopped Preheat oven to 350 F. Grease & wax paper 9x13 pan Whisk together dry ingred.; set aside. Beat eggs, oil, vanilla and 1 T. pineapple juice in lg. bowl. Mix in carrots, rind, pineapple, coconut, raisins & walnuts. Stir in dry ingred. Do not overmix. Bake 40-50 min. (9x13). Cupcakes 25-30 min. Frosting 4 oz. unsalted butter, room temp. 16 oz. cream cheese, room temp. 4 tsp. vanilla pinch salt 3 c. pd. sugar Beat butter, cream cheese together. Mix in vanilla & salt. Beat in sugar 1 c. at a time.