Nickerdoodle is home today with an earache and mild fever, so we’ve spent most of the day shuttling to the doctor and pharmacy and grocery store. But now we’re home to stay, and savoring trains, trucks and Curious George.
I’m still in the “getting comfortable” phase of working with both almond flour and coconut flour; they are both remarkable in their versatility (you can make so many favorite baked goods, grain-free), but caution: it takes some serious trial and error if you are not working from a well-tested recipe. For example, coconut flour needs much more liquid, and eggs, and almond flour needs just the right amount of leavening, or all will fall flat.
Lucky for you, this tender, dense, totally-pound-cake-worthy recipe is ready and waiting for you to bake to perfection.
Living in Texas, I had to get it tested by Southern experts, who know how a classic pound cake should taste. Beginning with my husband, and followed by a neighbor and two friends (all born and bred Southerners), it passed with highest praise. Whoohoo!
Nick loved it too! I thought he would object to the coconut flavor (it’s subtle, but present), but he gobbled it up, proclaiming it “sooooo delicious, Mommy!”
I hope you love it, too–it’s a breeze to make and bake!