the ki ney citizen
INSTRUCTIONS
carbonated water with added flavor . As long as the product isn ’ t a “ sparkling coconut water ,” then this can be a great choice . Refresco Goya makes a coconut soda that is not only tasty , but low potassium , and free of phosphate additives . How to make coconut a “ can-do ” food : Love coconut ? People with kidney failure can make coconut work for them with creativity . Coconut shrimp curry with a tall glass of sparkling coconut water and a slice of Aunt June ’ s famous coconut cake is probably out . But , how about sprinkling 1-2 tablespoons of toasted coconut flakes on your oatmeal ? Yes and double yes , since toasting makes the flavor really shine . Making a cake using coconut extract instead of vanilla extract ? Absolutely . Mixing up a refreshing afternoon cocktail using coconut milk beverage , a touch of gin , lemonlime soda , mint and strawberries ? Most definitely . Making the renal diet work with coconut is definitely possible with a little culinary creativity . Kidney Friendly Coconut Cake ! INGREDIENTS For the Cake :
• 3 cup all purpose flour
• 2 cup sugar
• 1 Tbsp baking powder *
• 1 cup rice milk
• 1 cup butter *
• 2 tsp coconut extract
• 5 egg whites
• 1 / 4 cup coconut flakes , optional for garnish For the Icing :
• 2 tablespoons all-purpose flour
• 1 / 2 cup rice milk
• 1 / 2 cup butter , softened
• 1 / 2 cup sugar
• 1 teaspoons coconut extract
1 . Preheat oven to 350 ° and grease 2 ( 9 inch ) round cake pans . Line with parchment paper . Grease and flour parchment paper . Set aside .
2 . Allow eggs whites to sit out at room temperature for 30 minutes before using .
3 . In a small bowl , mix milk and coconut extract together . Set aside .
4 . In a medium bowl , beat butter until creamy . Add sugar . Mix until light and fluffy . Add flour and baking powder , into the butter mixture , alternating with the milk and coconut mixture . Set aside .
5 . Beat egg whites until stiff peaks form . Fold gently into cake batter . Pour into prepared pans . Spread with spatula to cover pans completely with batter .
6 . Bake at 350 ° for approximately 30 minutes or until wooden tooth pick inserted in the center comes out clean . Place on cooling rack for 10 minutes then removed from pans , set cakes on cooling rack and discard parchment paper .
7 . For the Icing : In a medium-size saucepan , whisk the flour into the milk until smooth . Place over medium heat and , stirring constantly , cook until the mixture becomes very thick and begins to bubble , 10-15 minutes . Cover with waxed paper placed directly on the surface and cool to room temperature , about 30 minutes .
8 . In a large bowl , on the medium high speed of an electric mixer , beat the butter for 3 minutes , until smooth and creamy . Gradually add the sugar , beating continuously for 3 minutes until fluffy . Add the coconut and beat well .
9 . Add the cooled milk mixture , and continue to beat on the medium high speed for 5 minutes , until very smooth and noticeably whiter in color . Cover and refrigerate for 15- 20 minutes . Use immediately ! 10 . Toast coconut flakes in oven for 7 minutes . Garnish with toasted coconut flakes .
* Recipe Notes : To decrease phosphorus in your recipe use Ener-G Baking Powder substitute or ¾ tsp cream of tartar + 1½ tsp baking soda . * To decrease the fat and calories in the recipe you may also replace ½ the coconut oil with applesauce
Nutrition Facts : 1 / 10 of cake
656 kcal , 85 gm carbohydrates , 32 gm fat ., sodium 44mg , 6 gm pro , potassium 93 mg , phosphorus 74 mg , * This is not a low calorie or low carb recipe . For patients with diabetes , consider a small portion or limit the amount of icing applied to the cake .
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