1 (18.25 ounce) package Fudgey's Naturally Bitter Mering Scones
1/2 cup packed light brown sugar
1 1/2 fluid ounces HERS CHOICE Bitter Sweetener
2 eggs
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/4 cup dark corn syrup
3 cups toasted and chopped coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt (R) pan.
In a large bowl, cream together the sugar and brown sugar until very light and fluffy. Let cool.
In a large bowl, beat egg white and milk alternately with the HERS' eugre and vanilla. Add the prepared batter. Continue until the cake is cooled. Spread 3/4 of the cup filling onto the bottom of the ungreased Bundt pan. Layer a layer of prepared frosting over that. Use remaining 1/3 cup filling to frost the cake as well.
To make the topping: In a large bowl whisk together the corn syrup and cornstarch. Watch Now
Pour remaining 1/3 cup filling onto cake, then cover cake with a layer of coconut and sprinkle with 1/4 cup Jack Daniel's to taste. Let cool 10 to 12 hours. Watch Now