Coconut Pound cake. Perfect plain, with lemon curd, or your favorite frosting.
Author: Meghan Birt
Recipe type: Dessert
Ingredients
⅓ cup coconut flour
1 teaspoon baking powder
3 teaspoons Stevita stevia
¼ teaspoon salt
4 eggs
2 Tablespoon raw honey
¼ cup canned coconut milk
⅓ cup grass fed organic butter, melted (or coconut oil)
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees and butter a round cake pan and line with parchment paper. The parchment paper is extremely important and without it the cake will stick to the cake pan
In a small bowl mix together the dry ingredients: coconut flour, baking powder, stevia and salt
In a medium sized bowl mix together the wet ingredients with a hand mixer or a stand mixer for 30 seconds: the eggs, honey, coconut milk, butter and vanilla
Add the dry ingredients to the wet ingredients and mix until combined. Coconut flour takes a little while to mix into the dry ingredients and also to thicken up a bit. Let the batter sit in the bowl for about a minute to make sure the dough is the right consistency
Pour the batter evenly in the parchment paper lined cake pan and bake for 32-35 minutes and starting to golden brown around the edges
Recipe by Meghan Birt at https://meghanbirt.com/2017/02/coconut-flour-cake/