Wednesday, January 4, 2012

Wednesday’s Helping: Adding Coconut in Cake

Heighten the nutrition

The moist flesh of this huge nut can add a lot of taste and flavor to any regular cake recipe. We used meat from two young coconuts that were already husked and delivered fresh to our door. If you are near an Asian or Latino food market with a good produce section, you should be able to find similar produce. The monounsaturated fat content in coconuts helps maintain healthy cholesterol levels. If you don’t mind a tropical hint in every bite of any traditional cake recipe, like our mochi cake, then we suggest adding nutritious coconut flesh to the mix. Also, remember that sweetened young coconut aka macapuno can be substituted and comes conveniently packed in jars or frozen packages.

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