Reflux Friendly Cooking: Spring Cake with Coconut Frosting
Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
Spring Cake with Coconut Frosting.
Holidays in general can be depressing for those living with acid reflux disease. For many, a gathering with all the trimmings may make someone feel caught between the choices of missing out (and standing out) or feeling poorly afterwards. For your next spring holiday get-together, try bringing a simple yellow cake with a frosting that you can brag about. Coconut products are known to raise “good” cholesterol and new research suggests coconut may also be good for your brain.
1 box yellow cake mix (gluten free mix will work great)
canola oil (amount as specified on the cake package)
1 tsp. lemon extract
3/4 cup coconut butter
1/4 cup honey
2 tsp. vanilla
1 Tbs. lemon zest
1/2 cup lightly toasted coconut flakes
Make the cake mix as directed on the package, except use canola oil instead of butter and lighten the cake with three eggs even if it calls for two. Add the lemon extract to brighten the mix even more. Bake as directed. While the cake is baking, mix together the coconut butter, honey, and vanilla until smooth and a little fluffy. Mix in the lemon zest. When the cake is cool, frost the cake with the coconut frosting. Sprinkle the coconut flakes on top to add another layer of goodness.