Angelic: creamy coconut cake

COCONUT may be the healthiest fat in the world. It boasts the highest source of saturated medium chain triglycerides (MCT) (62 percent) of any naturally occurring vegan food source. And more than 50 percent of these MCTs are made up of lauric acid, the most important essential fatty acid in building and maintaining the body's immune system. The only other source of lauric acid in such concentrations is mother's milk! (Note: If you suffer from high cholesterol, check with your doctor before using any coconut product.)

Maple syrup not only contains vitamins and minerals (such as manganese and zinc), but also amino acids, the building blocks of protein.

CAKE:

1      cup soy butter (Smart Balance),
         at room temperature
2      cups maple syrup
1      whole free-range egg
1 1/2  cups spelt flour
1      cup soy protein isolate
2 1/2  t. baking powder
1      cup unsweetened coconut milk
1      t. pure vanilla extract
1/2    t. coconut extract
3      egg whites

Preheat oven to 350[degrees]F. Spray two 9-inch cake pans with nonstick spray. Using an electric mixer, in a deep bowl, cream soy butter until fluffy. Add maple syrup and continue to cream well. Add whole egg. Combine flour, soy isolate, and baking powder. Add to creamed mixture alternately with milk. Stir in vanilla and coconut extracts. Add egg whites one at a time until just mixed. Divide batter equally between prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat several times to release air bubbles. Bake for 30 minutes or until toothpick comes out clean in the middle. Invert cakes onto coolingt racks. Cool completely. Prepare frosting.

FROSTING:

2      cups turbinado or raw cane sugar
1/4    t. salt
3      egg whites
2      t. pure coconut extract
8      oz. softened fat-free cream cheese
1      cup unsweetened coconut

Place sugar, salt, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water without letting boiling water touch the bottom of the top pan. Beat constantly on high speed for 7-8 minutes. Remove front heat. Beat in extract and softened cream cheese. Spray a saucepan with non-stick cooking spray and brown unsweetened coconut, stirring constantly. Spread bottom cake layer with frosting, gently flip second layer on top, and frost the second layer. Sprinkle top and sides of cakes with browned coconut. Cut into 16 equal pieces. Per piece: calories: 364; carbohydrates: 29.3 grams; fat: 10.3 grams; cholesterol: 14 milligrams; protein: 13.9 grams.

Atlanta-based Angela Braden is author of the upcoming book Angelic Indulgences.

COPYRIGHT 2005 Review and Herald Publishing Association
COPYRIGHT 2005 Gale Group