Tuesday, February 9, 2010

Gluten Free Coconut Pound Cake

  Coconut cake was one of the cakes we had growing up for Easter.  My memory of it was moist and sweet with lots of frosting and coconut.  Those were the days when I could eat sweets and not worry about the pounds, as we were very active physically.   Today, I plan the goodies.  Recipes get downsized and rightsized.  That brings back the thought of going thru the rigors of employment: down size, right size, centralize, de-centralize, .......

Since becoming gluten-free(wheat, barley, rye), I haven't had a good non-chocolate cake.  Chocolate can improve the taste of almost any dessert, so I made chocolate. Chocolate dessert is slowly being pushed aside as I have had an over-abundance of it over the past five years.  My tastebuds have been crying for the simple desserts like tea cakes and lemon pound cake.

I made a vanilla pound cake for Christmas, based on a recipe fron landolakes.com.  It was so so in that I prefer not to drizzle frosting on vanilla pound cakes. 

For the past week, I have had visions of coconut cookies or coconut cake.  Finally, yesterday I decided on coconut pound cake.

Coconut Pound Cake
8 servings

Dry Ingredients
1 cups sugar
1 tsp coconut extract
1 tsp baking powder
1 cups rice flour (brown or white) used white
1/4 cup potato starch
1/4 cup tapioca flour
1/2 tsp xanthan gum
Wet Ingredients
1/2 cup whole milk or half and half
2 eggs
1/3 cup coconut oil, melted
Add Ins
1/4 cup unsweetened flaked coconut
Frosting (optional)
1 cup powdered sugar
1 Tbs coconut oil , softened
1 Tbs whole milk or half and half
1 tsp coconut extract
1/4 cup toasted coconut

1. Pre-heat oven to 350°F.
2. Stir together all Dry Ingredients in a bag or lidded container. Shake to completely mix. Pour into a large mixing bowl.
3. Combine eggs with milk and cooled melted butter.
4. Gradually add Wet Ingredients to Dry Ingredients, beating at low speed until well mixed (about 2 minutes).    Fold in the unsweetened coconut.
5. Pour batter into greased and floured 4-cup Bundt or 6-inch tube pan.

Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

6. Place all frosting ingredients in a small mixing bowl, blend with a hand mixer until smooth.
7. Drizzle with frosting. Sprinkle toasted coconut lightly over frosting. refrigerate any leftover frosting in a covered container.

Nutrition Facts

Serving size: 1/8 of a recipe (3.5 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 356.98
Total Fat 15.8g
Saturated Fat 13.32g
Cholesterol 54.79mg
Sodium 100.25mg
Potassium 111.01mg
Total Carbohydrates 49.25g
Fiber 1.75g
Sugar 27.6g
Protein 3.82g
There are different sizes and types of pans suitable for pound cakes.  A smaller Bundt pan  (on the right) was used for this cake. 

No comments:

Post a Comment