|02-21-2010, 06:16 PM||#1|
Why wait, just do it NOW!
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Stats: Then: 162.4 Now: 158 :( Darn Holidays!!
WOE: No Diet = No Stress! Just eating healthy!
1 Minute Coconut Cake/Cupcake!!
OMG!!!! I was DYING for coconut cake or a cupcake. I started messing around with the 1 Minute Muffin recipe and this is what I came up with after tweaking Scorpgc's I minute muffin. Made a coconut cream cheese frosting to go along with the "cake" and I gotta say it was so much like a coconut cupcake/cake I fell in love!!!
I have put the tweaks in ( ) for you all to see:
1/4 cup Flax Meal (2 tbl golden flax and 2 tbl coconut flour)
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinnamon (used a teaspoon coconut extract here instead of the cinnamon)
1-2 teaspoons Butter (1 teaspoon butter and 1 teaspoon VCO)
Mix all the dry ingredients together in a bowl. Added the egg, coconut extract, and butter/VCO then really mixed well.
Divide the "batter" into 2 coffee mugs. Microwave both cups together on high for 3 to 4 minutes or until dry looking. Put aside to cool and make the frosting
Coconut Cream Cheese Frosting:
1 to 2 tablespoons cream cheese
1 1/2 teaspoons Coconut DeVinci Syrup
2 or 3 teaspoons sweetener (to taste)
1 tablespoon unsweetened coconut
Warm cream cheese, syrup and sweetener together in Micro until cream cheese is soft enough to whisk until smooth and creamy, about 30 to 45 seconds, then whisk in coconut.
Put some frosting one cake, put the other cake on top and frost with remaining coconut cream cheese frosting!!
It was sooooooooooo darn good!! I'm in heaven!!!
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A man asked Gautama Buddha, "I want happiness." Buddha said, "First remove "I," that's Ego, then remove "want," that's Desire. See now you are left with only "Happiness.”
|02-21-2010, 06:44 PM||#3|
Senior LCF Member
Join Date: Nov 2009
Location: North Carolina
Start Date: November 2, 2009
|02-21-2010, 07:23 PM||#4|
Senior LCF Member
Join Date: Dec 2008
WOE: Lower Carb
This is on the forums somewhere but I don't know who created it so I can't give credit where it's due, but I do know this is so very, very, very good!!
Coconut Cream Pie
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
Pre-heat oven to 350 degrees.
Butter a 9 inch pie pan.
Place all ingredients in a blender and blend until smooth.
Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.
Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.
I sub coconut da vinci syrup for the extract but some people use coconut oil or coconut milk. Many different variations.