Recipe: Cinnamon Coconut Pound Cake

Eliminates water weight

(Balances Pitta, Vata)

Thanks to the super-hydrating nature of coconut, it’s the perfect blood stream picker- upper (who knew?). Not to mention the sweet cinn-‘amen!’ addition “stimulates your metabolism without drying the body out,” says Tomasko. And speaking of those last two  pounds: This recipe is made to eliminate stubborn water weight. That calls for another “amen!”

Serves: 16

Ingredients:
¾ cup plus 2 tablespoons all purpose flour
¾ cup whole wheat pastry or white wheat flour, plus 2 tablespoons for flouring
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
½ cup shredded unsweetened coconut
4 tablespoons trans-fat free, soft tub margarine
¾ cup agave  (you can use honey as a taste-substitute but as a rule honey is never cooked in Ayurveda)
3 egg whites
½ cup lite coconut milk
1 teaspoon vanilla extract
Non-stick cooking spray

Preheat oven to 350ºF. Position a rack in the lower third of an oven. Grease a 1-pound loaf pan and coat the inside with the 2 tablespoons of flour.  In a zipper lock bag or a large bowl combine remaining flour, cinnamon, baking soda, and salt.

In another large bowl, beat the coconut and margarine on low speed with an electric mixture.  Add agave or honey, blend well.  Add egg whites one at a time until combined.  Add coconut milk and extract.

Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Remove and cool completely on a wire rack before slicing.  Once cooled, store on the counter wrapped tightly in aluminum foil or plastic wrap.

Spice Up Your Diet:
Roasted Butternut Squash Soup with Ginger and Cinnamon
Low-Fat Mint Chocolate Chip Frozen Yogurt
Cajun Shrimp with Cayenne and Black Pepper Crust
Chai Banana Yogurt Popsicles

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