I made this for a family party over the weekend and it was a huge success... Paleo, not-Paleo, kids and adults alike! It was a delicious combination that pleased EVERYONE! In fact, on the way home, my daughter announced that this was officially her new favorite dessert forever-more! With accolades like that, how can you not give this a try!? She is 15 and knows just about everything! ;-)
Coconut Pound Cake Recipe:
6 eggs
1 C coconut milk
1/2 C honey
1 tsp. vanilla extract
1/4 tsp. coconut extract
1/4 tsp. orange extract
1 C coconut flour
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. sea salt
Coconut oil
Preheat oven to 350 degrees. Beat the eggs with the coconut milk, honey and extracts, until smooth. Add the coconut flour, baking soda and salt. Mix until a smooth batter forms. Grease a loaf pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan. Pour batter into the loaf pan. Bake for about 40-45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean! Allow the pound cake to cool before removing it from the pan.
Strawberries:
Thinly slice 2 pints fresh, well rinsed, strawberries. Add to a bowl. Sprinkle with 2 T organic coconut palm sugar. Let the mixture sit and marinate until strawberries create a juicy syrup!
Slice coconut pound cake and top with strawberry mixture (be sure to pour a little syrupy juice over the top, too).
Optional: top with a Whipped topping of 100% organic heavy whipping cream.
Whip cream until stiff peaks begin to form. Add 1 T coconut sugar and 1 tsp. vanilla. Whip again until blended and top strawberry coconut pound cake! Hope you enjoy this wonderful delight!
This sounds INCREDIBLE! My birthday is coming up, and this could be 'the one!'
ReplyDeleteThis was awesome! Two thumbs up! Very flavorful and looked and tasted just as wonderful as the picture :)
ReplyDeleteThank you so much! We're going to enjoy it again this weekend. Only this time my daughter is going to make it!
ReplyDeleteCan you please give some of us non-paleo crossfitters a little advice on how to prepare nutritionally for the affiliate?
ReplyDeleteI made this as a double layer cake for my daughter's first birthday yesterday, iced with whipped cream and strawberries. It was absolutely delicious and everyone loved it. It didn't tast like a substitute, it just tasted like cake! Thank you so much :o)
ReplyDeletei really want to try this as soon as i got home. :)
ReplyDeleteOhhh, this looks amazing! Thank you so much for sharing.
ReplyDeletewhat kind of coconut flour did you use for that.it looks AMAZING!!
ReplyDeleteOk - I am in the process of making this - and am hoping for some encouragement despite the age of this post. The batter it made was very liquidy. Like very very. Is this how it was for any of you? At the 38 minute mark - it was still very liquidy! I followed the recipe exactly (except for the cinnamon - I added it to the egg mixture - it wasn't stated when to). Only 1c needed of the flour? And the coconut milk - an entire can or just the cream from the top?
ReplyDeleteHi Laura,
DeleteThe recipe states one cup coconut milk, not one can.
Hope this helps.
It came out like french toast in a loaf form. Tasty - but not like a pound cake. Would love to know what others did.
ReplyDeleteOoops! Hi Laura. I'm not sure what could have happened. My daughter and I make this often. It does seem liquidy at first, but as it's blended, it really, really thickens. Coconut flour is incredibly dense, and not much is needed. I wish I new what happened?! Sorry for your troubles. :-(
ReplyDeleteThanks for the feedback - I shall try again!!
ReplyDeleteI can't have eggs. Does anyone know if this would work with Ener-G egg replacer? Or maybe bananas or applesauce? Thanks!
ReplyDeleteHow much coconut oil?
ReplyDeleteI just made this at home. So delicious! I doubled the vanilla, omitted the orange and cinnamon, and added ground pink peppercorns.
ReplyDeleteThanks for the awesome recipe!
Great recipe!!! Thanks for sharing. :)
ReplyDeleteThis looks really delish. Could I use almond milk rather then coconut milk though?
ReplyDeleteThis looks great. I haven't tried this yet but for those that have runny batter, could this be caused by the size of the eggs?
ReplyDeleteIs that canned coconut milk??
ReplyDeleteI have a question. Can I use regular milk instead of coconut milk and olive oil instead of coconut oil.
ReplyDeleteYou can use canned coconut milk or from the carton. You may even use regular milk if you wish. I would not recommend olive oil in this recipe. Actually the coconut oil is just to grease the baking pan to prevent sticking, so you could use butter or ghee.
ReplyDeleteThanks! :)
I made this and it turned out REALLY eggy... spongy and gross :/
ReplyDeleteI followed the directions to the T, don't know where I went wrong.
not as expected :( , not white and fluffy as in the picture.
DeleteI followed the instructions and cup measures... it is just very dense and brownish.
Is there any reason this cake couldn't be baked in two 9" rounds? Trying to find a good recipe for my sister's birthday cake and this one sounds so good!
ReplyDeleteI just made this for my daughters birthday. I doubled the recipe and followed it very carefully. When I finished mixing it the batter was not runny. It almost was a wet crumbly texture if that makes sense. I put it in the oven to bake it and I had to bake it for an additional 20 minutes because when I inserted a toothpick in the center it came out with wet batter on it. They are cooling now and I am just hoping and praying that these turn out. They look nothing like the picture. Has anyone else had this problem?
ReplyDeleteWith coconut flour, you have to fluff it up with a fork or sift it before you measure it out, otherwise, your cake will come out supet dense and needing a whole lot more time in the oven.
ReplyDelete3 Researches SHOW Why Coconut Oil Kills Fat.
ReplyDeleteThis means that you actually burn fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 researches from major medical magazines are sure to turn the conventional nutrition world around!
Coconut fat has medium chain tryglicerides. They are processed by the body differently than other fats. They go directly to the liver where they are burned a energy, not stored as fat.
DeleteThis comment has been removed by the author.
ReplyDeleteHow much coconut oil does this recipe need? I really want to try this recipe!
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Thanks for shareing comments
ReplyDeleteThanks for shareing comments
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