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
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
1/2 cup whole milk or half and half
1/3 cup coconut oil, melted
1/4 cup unsweetened flaked coconut
1 cup powdered sugar
1 Tbs coconut oil , softened
1 Tbs whole milk or half and half
Serving size: 1/8 of a recipe (3.5 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Total Fat 15.8g
Saturated Fat 13.32g
Total Carbohydrates 49.25g
There are different sizes and types of pans suitable for pound cakes. A smaller Bundt pan (on the right) was used for this cake.