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Moist and Marvelous Coconut Flour Pound Cake

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Why I Love This Recipe

Pound cake is a favorite for special events or enjoying at home with a cup of tea. It is a simply flavored canvas for dessert toppings such as chocolate sauce or whipped cream, but the delicious moist texture also makes it a perfect sweet bite on its own. Coconut flour pound cake has a light coconut taste that blends well with the vanilla and lemon flavorings in this recipe.

You may notice right away that our recipe calls for a large amount of eggs, that’s because baking with coconut flour requires added liquid, usually in the form of eggs, to balance out the extra dryness of this type of flour. Also note, our cake needs 24 hours to set and should be made a day ahead.

Ingredients You'll Need

½ cup unsalted butter
1/8 cup Coco Treasure Organic Coconut Oil
2 cups white sugar
2 cups sour cream
10 large eggs
1 ½ teaspoon pure vanilla extract
1 teaspoon lemon extract
2 cups Coco Treasure Organic Coconut Flour, sift before measuring
1 teaspoon salt
3 teaspoons baking powder
1 ½ teaspoon pure vanilla extract
1 teaspoon lemon extract
Zest of one lemon



1. Grease a 9×5 loaf pan. Line the bottom of the pan with a rectangle or parchment paper, and grease the paper also.

2. Dust the bottom of the pan with all-purpose flour. Preheat oven to 350 degrees F.

3. In a large bowl, cream the butter, coconut oil and sugar together. Add sour cream and beat with a hand- or standing mixer until the mixture is light and fluffy, about two minutes.

4. Stir in the eggs, one at a time.

5. Add the lemon and vanilla extracts.

6. Combine the salt, baking powder and coconut flour in a small bowl. Slowly add the dry ingredients to the butter mixture. Beat just until all ingredients are well incorporated. The batter should be thick but pourable similar to a cake batter. If it is too think, add water 1 tablespoon at a time to reach the correct consistency. Stir in the lemon zest.

7. Pour batter into the prepared loaf pan, fill it all the way to the top. If there is batter left over, grease a muffin tin use the extra batter to make one or two miniature cakes.

8. Bake for 30-45 minutes. When the top becomes lightly golden, cover with aluminum foil. Continue baking for another 45 minutes. A pick inserted into the center of the cake should come out clean when the cake is completely cooked.

9. Cool to room temperature. Cover with plastic wrap, and continue cooling overnight. Invert the pan over a serving plate to slide the cake out. Slice and serve.

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