Coconut cake

Effect of coconut cake on the bacterial enzyme activity in 1,2-dimethyl hydrazine induced colon cancer. Clin Chim Acta 2004 342(1-2) 203-210. 

Coconut milk is the liquid from the inside of the coconut. It contains a high percentage of water, so it s actually similar in consistency to cow s milk. Cream of coconut is a denser, thicker mixture of milk and shredded coconut meat, so it s richer and more flavorful. I like to use cream of coconut for the frosting its buttery coconut flavor balances well with the subtle coconut cake. The brand "Let s Do. . . Organic" makes a great-tasting cream of coconut. 

COCOnut oil meal. The dried and crushed form of coconut cake recovered from the hydraulic or expeller process of extraction of oil from the meat. The usual product of commerce contains 24.2%... 

An attempt to digest the associated fiber of coconut cake was made by using T. viride cellulase preparation, Meicelase. Two kinds of coconut cake from the Central Food Technological Research Institute, India were used as samples, namely brown and white materials which had been obtained in the form of a fine powder through an expeller-press and Krauss-Muffei processes, respectively. When the brown coconut cake was incubated with 0.5% Meicelase P solution at a concentration of 5% in a reaction mixture at 40°C., nearly 80% of the initial fiber was decomposed in 48 hr. Furthermore, it was found that more than 50% (more... 

Table XXI. Extraction of Protein from Coconut Cake by Meicelase...

Seneviratne, K. N., Dissanayake, D. M. S., (2006). Analysis of phenolics antioxidants in coconut cake by high performance hquid chromatography (HPLC). Herbal Medicine Phytopharmaceuticals and other Natural Products Trends and Advances. Colombo Centre for Science and Technology of the Non-aligned and other Developing Countries (NAM S T Centre), India and Institute of Chemistry, Ceylon, Sri Lanka 162-166. 

Use your fingers to press the coconut all over the frosted cake. You can tint the coconut colors or toast it and leave it natural. 

To toast coconut, spread I 1/2 cups dried coconut in an even layer on a baking sheet and toast it in a preheated 350°F oven for 5 to 7 minutes, or until lightly browned and crunchy. Press the toasted coconut into the frosting. This makes a great contrast to the creamy frosting and fluffy cake. 

Depending on the coconutjou use andjour preference,you can create giant, chunky coconut snowbalb or keep them dainty and petite, andjou can use almost any cake inside (see below for suggestions). For delighlful little treats that look like pom-poms, use a... 

On an industrial scale, the dry process is the traditional method of extracting oil from the coconut (16). This is done by cmshing copra in an expeller, the trade name of the machine patented by V. D. Anderson. The meal (or cake) may be further treated with solvents to extract residual oil. 

Copra Cake. Copra cake is a by-product of oil extraction from coconut. The dehusked coconut is split and the meat is scraped from the kernel cup and dried. The oil is extracted via expeller or solvent processes from the dried coconut meat copra. This product is available throughout the year, making it a cheap local source of animal feed. The cake is ground to meal for use in feed for poultry, cattle, sheep, and swine. Copra cake can be used as a substitute for hsh meal in swine feed but may cause conshpahon. Germany has been an importer of the majority of the cake produced in the Philippines (61). 

There are problems associated with the use of copra cake in feed. As the amount of cake in the feed increases, its palatabihty decreases. Copra meal tends to be less digestible than fresh coconut meal. Despite a protein content of greater than 20%, the addition of methionine and lysine improves growth and feed utilization. The method of oil extraction does not appear to influence the quality of meal produced. Neither expeller-extracted nor solvent-extracted copra meal, at levels of 10-14% in poultry diets, caused any difference in egg production, mortahty, or efficiency of feed conversion (61). 

Inulinase Staphylococcus sp. or kluyveromyces marxianus Wheat bran, rice bran, coconut oil cake and corn flour [27]... 

Uses flavor in tobacco, drinks, pastries, cakes, wines, liquors, spices etc. fixative and fragrance in perfxxmery used to harden soap some perfumery uses (fixer powder vanilla prune coconut) in topical medicaments, dentistry, etc. 

Nuts and seed offer the widest choice of oils where the physical condition of the oil is important. Nut oils vary from very solid coconut and palm oils to very liquid canola, safflower and sunflower oils. Thus confectioners, bakers, salters, ice-cream makers and snack food manufacturers have a choice of nut oils to fulfill their needs. A single manufacturer of cookies, wafers, tea cakes, sandwich fillings, fruit cakes, layer cakes and pancake mixes has a choice of oils that meet the particular needs. Nuts and oily seed having the highest oil content are least stable. Schley cultivar of pecans, with 68% oil, is less stable than cultivars containing less oil. The iodine value, which measures the degree of unsaturation of the oil is used commercially as a means of predicting shelf-life. The ratio of oleic to linoleic acids is also a measure of oil stability. 

When nuts are harvested, dehulled, shelled and defatted, the residue is excellent as a feed for domestic animals. The protein, carbohydrates, fiber, minerals, most of the vitamins, and some of the fat remain in the residual cake or powder. The meal of coconuts, sunflowers, peanuts, and other nuts and seed is ground and/or pelletized as concentrates in feed for many animals. The residue from the respective nuts or seed is formulated into balanced rations for dairy cattle, beef cattle, racing horses, draft horses, pigs, sheep, poultry, turkeys, wild birds, fancy birds, catfish, goldfish and other domestic animals. 

Cakes Lipolytic bacteria Soapy off-taste in coconut... 

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