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!
Like any great pound cake, you can flavor this countless ways–e.g., cacao nibs, citrus zest, toasted nuts—and accessorize it with berries, fruit purees, more maple syrup, you name it.
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!
- 2/3 cup virgin coconut oil, softened (not melted)
- 3/4 cup full fat coconut milk (canned; not coconut milk beverage from tetra pak)
- 4 large eggs, at room temperature
- 2/3 cup pure maple syrup
- 2 teaspoons vanilla paste (or 1 tablespoon vanilla extract)
- 2 cups almond flour (not coarse almond meal; should be pale and finely ground)
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Optional: 2-3 tablespoons sliced alomonds, roughly chopped
- Preheat oven to 350F. Grease a 9×5 inch loaf pan with coconut oil (or line with parchment paper).
- In a large bowl, beat the coconut oil and coconut milk with an electric mixer on medium-high speed until smooth and creamy; beat in the eggs, maple syrup and vanilla paste until just blended.
- Sprinkle the almond flour, coconut flour, baking soda and salt over coconut mixture. Beat on low speed until just blended. Scrape batter into prepared pan, smoothing top. If desired, sprinkle with chopped almonds.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and a a toothpick inserted in the center comes out clean.
- Transfer to wire rack and cool completely in pan.
- Category: Dessert, Cake