Pound Cake with Coconut Oil

If you’ve been eyeing that summer pound cake from your favorite bakery, hold onto your pocket book for just a few days more!  Before you buy, make this Toasted Coconut Cream Pound Cake with wholesome ingredients, including virgin coconut oil, fresh eggs and shredded coconut. 

A Recipe from The Cake Lady

This recipe is shared with permission by the inestimable Quinn, formerly of Reformation Acres, from her book Cake Stand.  She sent me a copy for review and I had to ask her to let me share this recipe with you.  The kids and I made it this morning for breakfast.  I know, cake for breakfast.

Before you judge, look at these ingredients (including the aforementioned coconut oil) and tell me how could you get any better, any richer, any more delectable?  We paired it with some hearty scrambled eggs and fresh fruit.  Being pound cake, this recipe would work well with just about anything, to be honest.  It would certainly make a very fine addition to your next picnic or as an icebox cake for a special occasion.

After you’ve made this delectable thing, you may just want to curl up with a piece and a good book.  We have a suggestion for that – click below!

The Benefits of Coconut Oil

Coconut oil has got to be one of the most well-searched keywords on the Internet – in the area of food and health, anyway.  With good reason!  Coconut oil, to borrow from Benjamin Franklin, is proof that God loves us and wants us to be happy.  If you have yet to do much research into coconut oil and/or you’re still wondering what all the fuss is about, here are a few articles to get you started:

101 Best Coconut Oil Uses and Benefits from Wellness Mama

Frequently Asked Questions about Coconut Oil from Tropical Traditions

Virgin Coconut Oil – the book, also from Tropical Traditions.  They know their coconut oil!

The Freshest Ingredients

If you can, be sure to get your hands on some fresh-from-the-animal cream.  Commercial cream, even the organic versions, are ultra-pasteurized and, in my opinion, lose quite a bit of the robustness of their flavor.  If you don’t have access to anything but store-bought cream, it will certainly work and will taste great in this recipe.

The same goes for eggs.  If you can, try to find farm-fresh, pasture raised eggs.  If you can’t get those, buy the next best thing you’re able. 

I’m usually obliged to buy eggs a few times a year, even though I have chickens.  I stand in the grocery store aisle for a long time trying to decide between

• organic
• vegetarian-fed
• “free range”
• humanely raised. 

Here’s an article from Certified Humane called “Decoding the Carton” on how to figure out what you’re seeing in an egg carton label.  Just do the best you can.

Pound Cake with Coconut Oil Recipe

Don’t be intimidated by the two steps and DO NOT omit the cream custard because it’s sloppy delicious.

Print Recipe

Toasted Coconut Cream Pound Cake

Prep Time

20 mins

Cook Time-ish

45 mins

Cooling Time

15 mins

Total Time-ish

1 hr 5 mins

 

Rich, delectable coconut pound cake slathered in coconut cream and sprinkled with toasted coconut.  If you're going to eat a treat, may as well fill it with heart healthy coconut oil!

Course: Dessert

Cuisine: American

Serving Suggestion: 6

Ingredients

Coconut Pound Cake

• 3/4 Cup Coconut oil
• 1/4 Cup Butter, softened
• 1 Cup Raw sugar
• 4 Eggs
• 1 1/2 tsp. Vanilla
• 1 1/2 Cup Organic white flour; All purpose flour will work We use Bob's Red Mill Organic Flour, FYI
• 1/2 tsp. Baking soda
• Pinch Sea salt
• 1 1/2 Cups Shredded coconut + 1/2 Cup for toasting

Coconut Cream Custard

• 1 Cup Cream
• 1/4 Cup Raw sugar
• 1 1/2 tsp. Cornstarch, non GMO
• 2 Egg yolks
• 1/2 tsp. Vanilla

Instructions

1. Preheat the oven to 350F/177C and grease one loaf pan with a bit of soft butter.

2. In the bowl of a stand mixer, cream together the coconut oil, butter, and sugar until it is light and airy.
   

3. In a small bowl, whisk together the salt, baking powder, and flour.
   

4. Add the eggs to the coconut oil mixture, one at a time, beating well after each addition, and then beat in the vanilla.
   

5. Add the flour mixture and mix it together until the flour is fully incorporated.
   

6. Stir in 1 cup shredded coconut and pour the batter into the prepared pan.
   

7. Bake the cake for 40-50 minutes until it springs back when lightly touched.
   

8. Transfer it to a cooling rack for about 15 minutes before inverting and allowing it to completely cool.
   

Recipe Notes

Can serve this warm or chilled.  I prefer hot and oozing custard but, to each his own.