PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Jan Moon This coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and r
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Preheat oven to 350 °.
To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 ° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.
To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250 °. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).
Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.
Serving Size: 16
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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