Coconut Soufflé Cake

Coconut oil contains 3 different fatty acids: Caprylic Acid, Capric Acid, and Lauric Acid. One interesting research study (Food Chemistry, Volume 136, Issues 3–4, 1–15 February 2013) investigated fatty acids profiles and antimicrobial activity of crude coconut fat. They found that amongst all fatty acids the lauric acid component was the highest, it was about 70%. Antimicrobial activity against food-borne pathogens, e.g. salmonella, was evaluated and found substantial evidence of preservative effects by coconut fat. However, it found that the concentration of good fatty acids in coconut oil was significantly lower than values reported in literature.

It also found Coconut Oil to be effective against the Candida yeast. Capric acid and lauric acid have a similar effect, creating a powerful combination of antifungal treatments. This also means that the Candida yeast is unlikely to build up resistance to coconut oil, which destroys the Candida plasma membrane. Capric acid kills fungal quickly and effectively first, then lauric acid finishes the job as it is the most active at lower concentrations and after a longer incubation time.

(J Med Food. 2007 Jun;10(2):384-7.) “It is noteworthy that coconut oil was active against species of Candida at 100% concentration compared to fluconazole. Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistant Candida species.”

Dr Furman comments:

‘100 grams of coconut oil contains 86.5 grams of saturated fat. It contains 14.1 grams of 6-10 chain (medium chain) saturated fats and 5.8 grams of monounsaturated fat. So it is most accurate to call it (coconut oil) about 14% of those less harmfull (‘miraculous’) MCT saturated fats (a relatively small amount). . . [additionally] the extracted oil contains less than one tenth of nature’s valuable nutrients than the same amount of calories obtained from the whole food (coconut).

One could argue that Coconut oil may not be very rich in nutrients but it is a very ‘functional’ product.

Coconut Souffle Cake

Coconut Soufflé Cake

Ingredients:

Topping:
1/4 cup flaked coconut
Soufflé:
7 g Agar-Agar powder
180 g water/ coconut water
1/2 cup Monk Fruit sugar
5 egg whites
1 tbsp lemon juice
500ml/17oz coconut light cream
Base:
125g/4.4oz coconut yoghurt
1.5 cup desiccated coconut
1/4 cup coconut oil
1/8 cup Monk Fruit sugar
23cm cake spring form for 12 serves
* stand mixer

Method:

1. Soak agar-agar in coconut water, or just filtered water.
2. Cover the bottom of the spring cake tin with baking paper.
3. Melt coconut oil and warm the coconut yoghurt. Mix all the Base ingredients, spread and press in the bottom of the form.
4. Beat egg whites with lemon juice in the stand mixer until soft peaks form.
5. Constantly mix the water with agar using a silicon spatula on medium heat until the mixture just starts to boil. Add the sugar and continue mixing until it bubbles.
6. Pour coconut-agar hot syrup very slowly over the egg whites running on medium speed. Add coconut milk gradually and finish on a very low speed.
7. Quickly transfer the warm mass into the tin and sprinkle the coconut flakes over.
8. Let the cake set in the fridge for 2 hours

Coconut Souffle Cake 2

Copyright © MagicTableCloth

One Comment Add yours

  1. Lella says:

    Hello Janna
    Please can you send the coconut soufflé recipe. Xx

    Like

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s