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From:	Deborah (Recipes.vegsource.com)
Subject:	Extracting the information
Date:	June 2, 2009 at 7:27 pm PST

In Reply to: Extracts and Diabetic File? posted by Molly on June 2, 2009 at 4:52 am:

Here is a great source for flavorings,
including several types of sugar-free syrups:

www.naturesflavors.com

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I have a file of recipes which are
sugar-free. What's your email?

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You can make almost any sugared recipe
sugar-free, using a bulk-type sweetener
such as Splenda, erythritol, or xylitol.

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Coconut Cake

1 & 1/2 cups flour
3/4 cup xylitol or Splenda (or 1 cup erythritol)
2 tsp baking powder
1/4 tsp salt
1/4 cup finely-shredded unsweetened coconut
3/4 cup coconut milk
2 tsps almond extract
1/4 cup oil
1 egg substitute (Ener-G)

Preheat oven to 350 F.
Grease a cake pan.
In a large bowl, mix together flour, sugar, baking
powder, and salt.
Combine remaining ingredients, and add to flour
mixture. Beat until just blended.
Put into greased 9" X 9" baking pan.
Bake for 30 minutes, or until a toothpick inserted
in center of cake comes out dry.

Makes one cake.

Frost with coconut frosting.

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Coconut Frosting

1/4 cup margarine
1/2 cup unsweetened coconut
Powdered sugar substitute (xylitol or erythritol)
(powdered in coffee grinder)
Additional coconut

Cream margarine until very soft.
Add coconut, and sufficient powered sugar sub to
obtain frosting consistency.
Spread frosting on cooled cake.
sprinkle with additional coconut, and pat down
lightly.

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Coconut Milk

1 cup shredded coconut
1 cup very hot soymilk, ricemilk, or creamer

Soak coconut in milk for 1 hour.
Whir in blender.
Strain through cheesecloth, wringing out as much
liquid as possible.
Discard solids.

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