Toasted Coconut Cream Pound Cake
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!
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
- Preheat the oven to 350F/177C and grease one loaf pan with a bit of soft butter.
- In the bowl of a stand mixer, cream together the coconut oil, butter, and sugar until it is light and airy.
- In a small bowl, whisk together the salt, baking powder, and flour.
- Add the eggs to the coconut oil mixture, one at a time, beating well after each addition, and then beat in the vanilla.
- Add the flour mixture and mix it together until the flour is fully incorporated.
- Stir in 1 cup shredded coconut and pour the batter into the prepared pan.
- Bake the cake for 40-50 minutes until it springs back when lightly touched.
- Transfer it to a cooling rack for about 15 minutes before inverting and allowing it to completely cool.
Notes
Can serve this warm or chilled. I prefer hot and oozing custard but, to each his own.
Tried this recipe?Let us know how it was!