Tuesday, September 27, 2011
Coconut Pound Cake with Strawberries
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:
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
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.
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!