Ms. Unique
I tried doing the coconut oil detox a couple of days ago, I was so excited because I'm trying to eat better so I wanted to cleanse out & start fresh. I bought the oil at a local health store, got it home & opened it; it smelled strongly like coconut so I was thinking, "oh this is going to be easy to take," it smelled good. I went to take a tablespoon of it & GAGGED. It tasted terrible! But I was able to get it down without throwing up. I tried putting it in a cup of warm lemon water, but then realized oil & water DON'T mix so it just sat on top of the lemon water & that last sip: nothing but oil, yuck! Then I tried mixing it with yogurt & stevia but it's like I can still taste it & I just keep flashing back to gagging. Now just the smell of it makes my stomach turn. I started seeing positive effects from the oil & I wanted to continue with the detox soo bad but I just couldn't get the oil down anymore & it was making me nauseous. Has anyone else experienced anything like this?
Answer
To detox try 1/2 cup of olive oil and 1/2 cup of pure lemon juice (don't mix with water) leave the coconut oil to use for your hair to strengthen and make your hair shine. Or use it in sauting curry paste to make curry dishes
To detox try 1/2 cup of olive oil and 1/2 cup of pure lemon juice (don't mix with water) leave the coconut oil to use for your hair to strengthen and make your hair shine. Or use it in sauting curry paste to make curry dishes
An old fashion Coconut Cake recipe?
fatkatn
I've look at a bazillion recipes & I can't find this one.
Back in the day my mom would take me to these church dinners here in the south and some of the ladies made these great coconut cakes. They were so moist that they were almost like a pudding. I know that they used the coconut milk & evaporated milk. I think maybe they mixed sugar in,cooked it & poked holes in the cake & poured it in. The icing was not fluffly as I remember. The longer the cake sat the moister it got. All of these ladies who made these cakes are probably long gone by now. Does anyone know the recipe? It's probably a southern thing. I don't know.
Thank you SO much! I do beleive this is the one I've hunted for for years
Answer
Old-fashioned coconut cake
Ingredients:
3/4 cup virgin coconut oil
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon almond extract
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
6 egg whites
* You can add 1/8 cup butter, softened at room temperture to give a more buttery flavor.
Directions:
In a large mixing bowl, cream together shortening and butter. Beat in sugar gradually. Add vanilla, coconut and almond extract. In a separate bowl, sift together the flour, baking powder and salt. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour. In a small mixing bowl, beat egg whites until stiff peaks are formed. Fold egg whites into batter. Grease and flour three 9-inch cake pans. Divide batter evenly in pans. Bake in a 350-degree oven 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Do not over-bake. Cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks. Frost (recipe follows).
Cooked coconut icing
Ingredients:
1-1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup hot water
5 egg whites
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1-1/2 cups grated fresh coconut
Directions:
Combine in a heavy saucepan sugar, cream of tartar, salt and hot water. Cook and stir constantly over medium heat until sugar is dissolved, and the mixture becomes clear. Continue cooking without stirring until syrup reaches the soft-ball stage (238-240 degrees) on a candy thermometer. Remove from heat and immediately begin beating egg white in a bowl until soft peaks form. Continue beating and add the syrup slowly to the egg whites. Add coconut and vanilla extracts and continue beating until stiff peaks form and frosting is thick enough to spread. Frost between layers, sides and top. Sprinkle coconut between layer and on top.
Old-fashioned coconut cake
Ingredients:
3/4 cup virgin coconut oil
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon almond extract
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
6 egg whites
* You can add 1/8 cup butter, softened at room temperture to give a more buttery flavor.
Directions:
In a large mixing bowl, cream together shortening and butter. Beat in sugar gradually. Add vanilla, coconut and almond extract. In a separate bowl, sift together the flour, baking powder and salt. To shortening/sugar mixture, add flour mixture alternately with milk, ending with flour. In a small mixing bowl, beat egg whites until stiff peaks are formed. Fold egg whites into batter. Grease and flour three 9-inch cake pans. Divide batter evenly in pans. Bake in a 350-degree oven 20-25 minutes or until a toothpick inserted in center of pan comes out clean. Do not over-bake. Cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks. Frost (recipe follows).
Cooked coconut icing
Ingredients:
1-1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup hot water
5 egg whites
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1-1/2 cups grated fresh coconut
Directions:
Combine in a heavy saucepan sugar, cream of tartar, salt and hot water. Cook and stir constantly over medium heat until sugar is dissolved, and the mixture becomes clear. Continue cooking without stirring until syrup reaches the soft-ball stage (238-240 degrees) on a candy thermometer. Remove from heat and immediately begin beating egg white in a bowl until soft peaks form. Continue beating and add the syrup slowly to the egg whites. Add coconut and vanilla extracts and continue beating until stiff peaks form and frosting is thick enough to spread. Frost between layers, sides and top. Sprinkle coconut between layer and on top.
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