Coconut Flour Pound Cake

Coconut Flour Pound Cake

It’s so nice to have a bit more time to blog now that summer is here. I’ll have more gluten-free low carb recipes coming your way, with more of a focus on primal ingredients. What do I mean by primal? Head on over to Mark’s Daily Apple and check out the primal blueprint, a paleolithic way of eating. Basically, the primal plan eschews modern processed food and the typical refined carbohydrate-heavy American diet. I don’t always stick to such a plan 100% (evidenced by this upcoming dairy laden recipe), but I make an effort to put health over convenience and at least avoid the prepackaged stuff. The primal way constitutes a budget-friendly approach for students, too. The prices of organic vegetables and wild salmon burgers are far exceeded by fast food, pints of Ben and Jerry’s and card swiping at the vending machines around campus!

Check out some of these fab looking primal recipes:

Homemade Almond Cheese @ Ginger Lemon Girl
Chocolate Pudding @ Caveman Food
Primal Peach Patties @ Son of Grok

Speaking of budget-friendly, I’d like to thank all of the readers who used my iherb rewards code (to buy this fabulous stevia I’m assuming!), giving me a credit towards my last purchase. Every little bit helps. Thanks, y’all!

As a gift to you, I’ll be holding a couple of giveaways in upcoming posts. Stay tuned for some sweet surprises…

Did anyone else enter the Emerald Forest Xylitol recipe contest? I did, with a fluffy peanut butter pie, and mini chocolate raspberry cheesecakes. Perhaps they weren’t looking for natural low carb fare since a rice pudding and zucchini muffins took the top prizes. What’s the point of using a carb-free sweetener for desserts made with white rice and white flour?! Your insulin is already going crazy with the amount of starch in those ingredients, so what difference do a few more grams of sugar carbs make? Ah well, my loss is your gain since I will be posting the recipes for you guys. :) The peanut butter pie and mini cheesecakes were winners according to the people in my dorm!

And now, a new recipe. Finally. Do you like pound cake? How does healthy low carb gluten-free grain-free pound cake sound? There’s been a lot of buzz about coconut flour lately. It’s a wonderfully nourishing gluten free “flour,” made from finely ground defatted coconut meat. The possibilities are really endless once you get the feel for baking with it. Because of its dryness, you cannot just add it haphazardly to existing recipes. A bit of creativity is required to make some of our old favorite desserts with it. It provides a fantastic nut-free option for all of you tree nut sensitive low carbers. But I guess that’s what natural foodies are doing here all the time, huh?

You can make this nearly sugar-free with a bit of honey, or completely sugar-free with my favorite natural sweetener, erythritol. It’ll be quite sweet if you use the erythritol, and lightly sweetened if you use honey. The texture is almost cheesecake-y with all its richness. This ain’t a light and fluffy pound cake. It’s heavy and decadent and stick to your ribs. Enjoy!

Coconut Flour Pound Cake

Healthy Coconut Flour Pound Cake
Adapted from this recipe at Cooking God’s Way

Makes 12 hearty slices

Ingredients:
1 1/4 sticks (1/2 plus 1/8 cup) unsalted organic butter, softened
4 ounces cream cheese
10 large eggs
3-4 tablespoons honey OR 3/4 cup erythritol
1 teaspoon sea salt
2 tablespoons (yes, tablespoons) pure vanilla extract
2 cups organic whole milk yogurt
1 teaspoon organic lemon zest
3/4 cup water
2 teaspoons aluminum-free baking powder
1 teaspoon good tasting pure stevia extract (use 1/2 teaspoon if using erythritol)
2 cups sifted coconut flour

Preparation:
Preheat oven to 325°F.

Grease a 9×5-inch loaf pan, and line the bottom of the loaf pan with a cut rectangle of parchment paper. Grease pan and paper with coconut oil or extra virgin olive oil spray. Sift coconut flour, lightly spoon into cup, and even with the sweep of a knife to measure out the proper quantity. Whisk in the rest of the dry ingredients. In a large bowl, cream the butter and cream cheese together for a minute. Beat in sweetener, and cream for a couple more minutes until light and fluffy. Mix in the eggs, and alternately add the wet ingredients and dry ingredients (except the lemon zest) until combined. Beat in the zest. Pour loaf pan almost to the brim with batter. You may have a bit of batter leftover, which can be baked in a mini muffin pan.

Bake for 90 minutes, covering with tin foil after the first half hour if the top is already golden brown. Bake until a toothpick inserted in the center of cake comes out clean, and the center looks completely set. Let cake cool for at least 2 hours, preferably OVERNIGHT, in pan. Invert cake on to a cooling rack and let cool completely, or else just tip it out of the pan and rest it on its side until cool. This cake tastes MUCH better the next day. Serve at room temperature, and store individual slices in the fridge.


~9g net carbs per 1/12th of a recipe (using honey)
~6g net carbs per 1/12th of a recipe (using erythritol)

Coconut Flour Pound Cake

  • Kelly

    Can I ask where you get your coconut flour? I looked at my regular grocery store as well as Whole Foods, and didn’t see it! Do you order online, or is your grocery store better stocked than mine?

  • Siobhan

    Thank you for this awesome-sounding recipe that uses more than 1/4 c of coconut flour at one time!

    Can you tell me if the water is necessary if I use milk instead of yogurt and do I really need stevia if I am using agave syrup?

    Thanks for any help.
    Siobhan

  • Lauren

    Hi Kelly, I buy my coconut flour at Whole Foods for $7.99 per bag (Bob’s Red Mill brand). :)

    Siobhan, I just used the water to make the batter pourable ’cause coconut flour sucks up moisture like CRAZY. Might wanna go with a bit less water (2 tablespoons?). Do make sure the fat content of the milk and yogurt is the same (check calorieking.com for fat grams and just add ‘em up and compare). As long as the consistency is thick and smooth and spreadable, you should be fine! You do need a sweetener in addition to the agave or else it won’t really taste sweet at all. A combination of sweeteners is key in low carb baking. :)

  • Carrie @ www.gingerlemongirl.com

    oh MY..I HAVE to try this Lauren!! Thanks for sharing!!!! I have so much coconut flour, I have no idea what to do with it all! haha!!

  • ~M

    First, if you left out the honey, would it work…would it make sandwich-able “bread?”

    Second, how would you make this dairy-free, if possible at all? I was thinking that full-fat coconut milk blended up might sub for the yogurt and making coconut oil for the cream cheese?

    This is looks great and my tummy finds coconut flour so soothing!

  • Kimberly

    Mmm, I love pound cake! Can’t wait to try this!

    Just a note for Kelly who was asking about where to get flour: Tropical Traditions is having a sale that ends the 17th. You can get 4.4 lbs for 12.95. You can’t beat that!

    I have been using more and more coconut flour and coconut oil and LOVE it!

  • Lauren

    Carrie, I hope you like this! I’m listing some dairy free modifications below… :)

    M, this is what I’d use to make it dairy-free, although this is untested because I currently can’t fit almond butter into my budget!

    In place of butter:
    1/2 plus 1/8 cup oil (like unrefined cold-pressed safflower)

    In place of cream cheese:
    5 tablespoons raw almond butter, plus enough water to fill 1/2 cup measure

    In place of yogurt:
    1 cup lite coconut milk plus 1 cup water

    And leave the rest as is! You want the batter to be quite thick. Hope that helps. :)

    Kimberly, thanks so much for sharing the tip about coconut flour! I love it too.

  • oneordinaryday

    What a nice take on pound cake.

  • veggie wedgie

    This cake looks amazing! I want to use coconut flour but can’t find it where I live. It does have a lot of eggs though… do you think this could be veganized??

  • JennK/CinnamonQuill

    Oh. My. WOW. Please tell me how I have never visited your site before?! This looks awesome, and I will definitely be trying as many recipes as possible…Keep up the superb work!

  • Sophie

    Sounds yummy and moist. Gorgeous photos — the texture looks like that of a perfect pound cake :) .

  • Andrea [bellaeats]

    This pound cake looks delicious!

    I’ve just discovered your blog on Tastespotting and am excited to explore your recipes!

  • Coco.nut Your Average Girl

    Hey!
    Thanks for your sweet comment on my blog. What a lovely blog you have and YUM-licious recipes!!
    I am going to do some exploring of your posts… thanks and keep in touch :)

  • Emily

    Wow, that looks like a delicious pound cake! I like that it has all of those eggs and cream cheese.
    Ohhhh yeah.

  • Teanna

    Coconut flour!? I’v never heard of it, but I want it! Thanks for this amazing recipe!

  • ms. v

    I made a half-recipe and it’s in the oven right now! the batter was SO tasty. too bad I forgot the water! hope it turns out.

  • Shannon

    Lauren, Thanks for the comment on my site. Wow, this coconut flour pound cake sounds delicious! I will definitely have to try your version. Just to let you know, I subscribe to your site and think all your recipes are fabulous…keep up the good work :)

  • Rachel C

    I am so excited!! This looks FABULOUS! I am going to try it!

    PS I finally followed your advice and started a recipe blog too… check it out. :)
    http://untilthethinladysings.blogspot.com/

  • Lauren

    Oneordinary day, thank you!

    Veggie Wedgie, I honestly have no idea how to replace the eggs that act as a binder and structural element, and hold moisture in this cake!

    JennK, thanks so much!

    Sophie, it is moist! Thanks, girl.

    Andrea, yay! Thank you.

    Coco.nut, I’ll definitely be peeking in at your blog, too!

    Emily, oh yeah! Haha, it’s the goo stuff.

    Teanna, get some coconut flour! It will change your life. :D

    Ms. V, please share how it turned out!

    Shannon, thank you! Glad you’ve subscribed. :)

    Rachel, yay, you started a blog! I’ll be checking in on you. :D

  • Amy

    Kelly, as I type, my pound cake is baking away in the oven…can’t wait to try it! I did have a question about the batter. My batch made a voluminous amount that most certainly would have overfilled my pan. Do you fill your loaf pan to the brim? I did, and still I had extra batter which is baking happily along side the pound cake in muffin cups. Thanks for your WONDERFUL site!

  • ms. v

    lauren, I made a half recipe and it was AWESOME! a huge hit with everyone who tried it! and weirdly, it seemed to get more moist as it sat, which I wasn’t expecting. also, the top didn’t overbrown, which I was prepared for. thank you for another awesome recipe! I’m going to make trifle this summer with it. :)

  • Rachel @ untilthethinladysings.blogspot.com

    Mine is baking right now! So excited. Too bad I have to wait so long to try it!
    Amy- did you add your eggs one by one and beat after each addition? That would make the batter much MUCH larger. That’s probably why it didn’t fit into the pan. But it might make a fluffier pound cake! How did it come out? I am curious.. :)

  • Chef Rachel

    Wow, that looks so yummy! I grew up making a lot of pound cake. You do such a great job with the photos too! You have so many recipes I want to make!

  • Chef Rachel

    How do you figure 3 Tbsp. honey vs. 1 cup erythritol? That doesn’t sound like enough to make it sweet. I heard/read that erythritol is a one for one substitute for sugar.

    From my calculations 3/4 cup honey contains the sugar equivalent of 1 cup sugar (which allegedly equals 1 cup erythritol). So if you sub honey I think you’d need much more honey and then you’d have to reduce some other liquids in the recipe.

    Have you tested the recipe with honey? I’m curious and don’t want to toss out a lot of costly ingredients, which I already have in testing and tinkering w/recipes to use coconut flour.

    On line suggestions for using coconut flour don’t seem reliable or consistent. Some say add equal amount of liquid for amount of coconut flour used in recipe.Others say use 30% less flour when using coconut flour. Some say add 1 egg per ounce of coconut flour used. I’ve had very inconsistent results.

    Any tips?

  • Chef Rachel

    How do people get their pictures to show up with their comments on this and other blogs?

  • Lauren

    Amy – Please let us know how the cake worked out! My batter filled the tin right to the brim, and yes, there were a couple tablespoons left. It just fit without overflowing!

    Ms. V – I am so glad you enjoyed the cake! Thanks for sharing your experience with it. A trifle sounds outstanding! Great idea.

    Rachel – Let me know how your cake turns out! That is a good point about the eggs.

    Chef Rachel – Hi there! Thank you so much for stopping by. With the honey, its much less sweet, but sweet enough for me. :) The erythritol gives it the sweetness of a traditional pound cake. Erythritol is about 75% as sweet as sugar. I made the recipe with honey initially, not erythritol, because I have less experience with honey. It worked quite well!

    Rachel, I’m not sure how to give guidelines for coconut flour in general. I work off of base recipes like Bruce Fife’s and others that I find and cite online. A general rule is 1 egg per ounce, although you can decrease the eggs and compensate for the dryness by adding fat. Good luck working with it! Thanks for your valuable feedback.

  • HEAL ~ BALANCE ~ LIVE

    This looks delicious, and you say you will have more time to cook and blog? I will be checking back! Your blog is beautiful.

    Thanks for sharing,
    Karen

  • http://www.blogger.com/profile/13301476956699081853 HEAL ~ BALANCE ~ LIVE

    This looks delicious, and you say you will have more time to cook and blog? I will be checking back! Your blog is beautiful.

    Thanks for sharing,
    Karen

  • Rachel: untilthethinladysings.blogspot.com

    Sadly, I forgot to add the vanilla (missed that under wet ingredients somehow).. I tried everything to save it- including trying to make it a lemon cake.. to no avail. So I turned it into a delicious lemon bread pudding. I have to say – it would have been outrageously good with vanilla, I could tell.
    I have a question about erythritol. I have quite a lot of it, but I stopped using it because it seems like it has two drawbacks- it makes the cake feel cool (almost minty) after the first day, and it makes me very thirsty. Do you have this problem? I am now relying mostly on stevia and some xylitol, agave, or (sometimes) honey instead. I made your cake with honey. What are your thoughts on this?

  • Amy

    My cake turned out great…moist, tender, with an almost “lemony” flavor. My leftover muffins were great as well…I baked them for about 20 minutes and they tasted every bit as good as the cake!

  • Anonymous

    Hi Lauren — I know it's been a few weeks here, but I just made the coconut cake last night. As per your instructions I let it sit overnight and have just enjoyed a piece for breakfast! Delish! One thing I had to do differently that turned out OK, as far as I can tell: I only had five eggs, so I used Eggogoly egg whites for the rest plus some heavy cream…go figure, the cake looks just like yours and is very tasty. Thanks for the wonderful recipes! oh and ps, thank you also for making them simple: I was able to make the chocolate chip cookies and PB granola in my dorm room mini-oven all quarter. Fabulous!

  • FIT LIL FIDDLE

    I can't wait to try this. I'm going to make a batch for when we have a bunch of company in two weeks. I'll make your version and the regular version

  • Deborah Yaffee, CH, CN

    Do you have the serving size and amount of protein , carb, fat, and fiber in each serving of this coconut flour poundcake?
    Thanks so much.

  • http://www.blogger.com/profile/01693725821402705683 Deborah Yaffee, CH, CN

    Do you have the serving size and amount of protein , carb, fat, and fiber in each serving of this coconut flour poundcake?
    Thanks so much.

  • Speedwell

    Mmm, I just put mine in the oven. The batter is luscious-textured and smelled good before I even left the kitchen.

    I tried two changes: I left out the lemon (I am not a big fan of lemon in pound cake or cheesecake) in favor of a drop extra vanilla, and I used one full cup erythritol instead of erythritol plus stevia. (Unfortunately I am something of a "supertaster" and stevia makes me gag at any concentration.) A judicious fingerful of the batter tasted sweet enough, but then again regular cakes have always seemed unnecessarily sweet to me. The coconut flour is almost sweet enough by itself.

    I also used an 8.5 inch loaf pan instead of a 9 inch; that's all I had. My pan is dark non-stick, so I set the oven to 315 instead of 325, but greased and papered the pan per instructions. I had enough batter left over to fill two cups of a giant muffin pan. One reason I might have had so much left over is that I had to mix the eggs into the creamed mixture with a hand beater in order to get the lumps out (my eggs were too cold, I guess).

    I will let you know how it turns out…

  • Speedwell

    OK, I used Bulgarian yogurt (pourable) for the yogurt. The cake was plenty sweet enough. However, it was too moist, almost as though it had not cooked quite enough, even though it was actually cooked quite thoroughly and was even-textured throughout. This might have been due to using a runnier yogurt. It definitely benefited from an overnight rest. The full cup of erythritol was plenty and I didn't get the "cooling" flavor; I guess it matters which brand you buy.

    It's a good cake. Thanks for the recipe!

  • Anonymous

    This is simply amazing! I made this, forgetting to use the butter (how in the world??) anyways it still came out beautifully but with a slight angel food type taste, albeit denser of course. I had two teenagers in the house that night and served this sliced with strawberries and fresh whipped cream…it was a hit and no one EVER asked, "how did you make this?" My daughters usual question since she knows I like to experient with "strange and different" things lol
    ~Emm

  • Anonymous

    Wanted to also add that I used extra extra lemon…love the lemon! Came out sweet with a definate lemon taste.

  • Brian Cormier

    I made this over the weekend and it's delicious!!! Managed to fit all the batter into the pan. Took longer than 90 minutes, though… I left it in for another 15. Came out great. Delicious and lemony. I used the zest of an entire large'ish lemon. Will definitely be making this again.

  • Lauren

    Anon, glad this worked for you!

    Brian, I am so glad you enjoyed the cake! Thanks for giving me feedback about it. :)

  • Heather

    Lauren, I hope your studies are going well, and you are enjoying your holiday!
    I made this recipe last nite. I did have to make some substitutions. I used 1 can ( 2 cups)coconut milk (and included the 3/4 cup water), instead of yogurt. The cake is amazing, moist–lovely. Our Christmas dinner dessert tonight is this pound cake with strawberries and whipped cream!
    It reminds me of dense angel food cake. Thank you again for your wonderful recipes!

  • Anonymous

    I was wondering if you could help me out. when using sweetner I use xylitol and stevia but I buy the stevia in the little packages… You know like equal and splenda come in. How much of these would equal what you use. I appreciate the help if you know the answer if not hey I will have to experiment. I have made your pots de creme and wow I can not wait to try this and the red velvet cake. Thanks for your creativity!!!

  • T2Nashville

    Lauren – I baked this pound cake last week, and I was thrilled with the results. I've been trying so many low carb pound cake recipes, and none of them have fit the bill for me. This one worked! It's really rich and creamy, as a pound cake should be. The only thing I miss is that crunchy crust from my Mom's, but let's face it – not gonna get that low carb. This is delicious, and I thank you for creating it! Posted about it to my weight loss surgery friends on rf06.com.

  • generic viagra

    Hello!
    I love the texture of coconut in desserts, is crunchy and tasty.
    I love this type of recipes.
    Thanks.

  • Anonymous

    i really want to make this into a savory recipe… i'd like to use cheddar and bacon to make it a savory bread. any suggestions? i know i'll have to cut out the sweeteners, add s&p… maybe an extra egg to account for the honey volume? any help would be highly appreciated!

  • whitney

    I really want to try this pound cake!! Yum!! I am curious, do you know how many calories it is per serving?

  • kamagra online

    Wow! That's amazing recipe found here… really awesome Blog! Thanks very much for sharing this interesting blog post. Keep posting such an informative articles, I'm looking forward to your new posts.

    Thanks!

  • Anonymous

    Bemærk, at du kender din krop bedre. Hvis du føler en masse, fortsætte med at bruge Viagra anbefales. Hvis du føler, at noget skulle være i kroppen, som sker uden for det sædvanlige, en fysisk undersøgelse. Hvem er at vide, at du tager Viagra? Ingen vil vide, at du er Viagra, hvis du eller du siger at du Viagra. Der er ingen forskel i erektion opnås med eller uden Viagra – kun evnen til at have en erektion er bekymret – viagra salg online.
    Merk op dat je je lichaam beter te leren kennen. Als u denkt veel, blijven het gebruik van Viagra wordt aanbevolen. Als je het gevoel dat er iets moet worden in je lichaam die gebeurt buiten de gewone, een lichamelijk onderzoek. Wie is om te weten dat u Viagra nemen? Niemand zal weten dat je Viagra, als u of u zegt dat u Viagra. Er is geen verschil in erectie wordt bereikt met of zonder Viagra – alleen het vermogen om een erectie gaat – viagra bestellen online te kopen.
    Huomaa, että olet perehtynyt kehosi. Jos luulet paljon, pitää käyttää Viagra on suositeltavaa. Jos sinusta tuntuu, että jotain elimistössä on tehtävä epätavallisia, lääkärintarkastus. Kuka tietää, että otat Viagra? Kukaan ei tiedä, olet Viagra, jos sinä tai sanot Viagra. Ei ole mitään eroa erektio on saavutettu tai ilman Viagra – vain mahdollisuus mennä erektio – geneerinen viagra verkossa ostaa.
    Merk at du blir kjent med kroppen din. Hvis du tror mye, holde bruken av Viagra anbefales. Hvis du føler at noe i kroppen din som må gjøres utenom det vanlige, en fysisk undersøkelse. Hvem er å vite at du tar Viagra? Ingen vil vet du er Viagra, hvis du eller du sier at du Viagra. Det er ingen forskjell i ereksjon oppnås med eller uten Viagra – bare muligheten til å gå en ereksjon – viagra uten resept på nettet kjøpe.
    Beachten Sie, dass Sie Ihren Körper besser kennen. Wenn Sie viel Gefühl, weiterhin den Einsatz von Viagra wird empfohlen. Wenn Sie der Meinung, dass etwas in Ihrem Körper, die außerhalb des gewöhnlichen geschieht, sollten Sie eine körperliche Untersuchung. Wer ist zu wissen, dass Sie Viagra einnehmen? Niemand wird wissen, dass Sie Viagra, wenn Sie oder sagen Sie, dass Sie Viagra. Es gibt keinen Unterschied bei der Erektion ist mit oder ohne Viagra erreicht – nur die Fähigkeit, eine Erektion zu haben ist besorgt – viagra kaufen online.
    Tenete a mente che conosci il tuo corpo migliore. Se ti senti grande, continuando l'uso del Viagra è raccomandato. Se si sente che qualcosa sta succedendo nel vostro corpo che è fuori dal comune, si dovrebbe ottenere un esame fisico. Chi sta per sapere che si sta assumendo il Viagra? Nessuno sta andando a sapere che si sta utilizzando Viagra a meno che tu lo dica o lei che si sta utilizzando Viagra. Non ci sono differenze in erezione si ottiene con o senza il Viagra – solo la capacità di avere un'erezione è interessato – acquisto viagra on line.

  • Penis Enlargement

    I am thoroughly convinced in this said post. I am currently searching for ways in which I could enhance my knowledge in this said topic you have posted here. It does help me a lot knowing that you have shared this information here freely. I love the way the people here interact and shared their opinions too. I would love to track your future posts pertaining to the said topic we are able to read.

  • Buy Stromectol

    Well nice to see this but i guess coconut flour is not easily available. From where you get this?

  • viagra generic

    Hello,
    This is an amazing information found here… Cool blog post, Thanks for the share…..

  • Ross

    christian louboutin shoeschristian louboutin shoes
    christian louboutin bootschristian louboutin boots
    christian louboutin sandalschristian louboutin sandals
    christian louboutin slingbackchristian louboutin slingback
    christian louboutin sneakerschristian louboutin sneakers
    christian louboutin wedgeschristian louboutin wedges
    christian louboutin weddingchristian louboutin wedding
    timberland bootstimberland boots
    asics shoesasics shoes
    asics running shoesasics running shoes
    dsquared jeans mendsquared jeans men
    dsquared shoes 2011dsquared shoes 2011
    karen millen dresseskaren millen dresses
    marque t shirtmarque t shirt

  • fresh vending recipes

    Fresh Healthy Vending is the only vending franchise company that offers locations 100% juices, fresh vegetables and fruits, smoothies, and yogurts in every one of its healthy vending machines. potato chips and low fat popcorn like Pirate's Booty.
    fresh healthy vending recipes
    fresh vending reviews

  • abercrombiefitch
  • http://www.missioncitycakes.com Charity@missioncitycakes.com

    This cake is amazing! It does not taste “healthy” or low-sugar at all. It has a lovely tang and hint of lemon which complements the coconut nicely, and yields an authentic pound cake that is nice and dense with a fine crumb. I made it substituting agave nectar for honey and added two teaspoons of Truvia granulated sweetener — it had just the right sweetness, and a very rich flavor. I left out the water — accidentally — and it turned out fine. I was making a decorated cake so I frosted it with a white chocolate ganache, which was a nice complement to the coconut.

  • Anonymous

    Kelly, I'm def not into girls.. but will you merry me?

    I've been following the Atkins diet since the beginning of this year and needed a bit more ” endulging” goodies and I JUIST LOVE ALL OF YOUR RECIPES! So i'm def going to spread ” the word” and redirect all my co-slimmers to this beautifull website! cheers from ur biggest fan in the netherlands!

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Anon, I am so glad you enjoyed the coconut pound cake! My name is Lauren by the way (if you were speaking to the creator of the blog). ;) Thank you for spreading the word!

  • http://www.blogger.com/profile/16421178424248917636 Sondra

    Hello, I have a hard time believing that a 9×5 pan will hold 2 cups of flour and 10 eggs, not to mention the other ingredients…. Is this the coorect pan size?? Thank you

  • Dee

    Hi Lauren

    Just come across your blog having googled gluten free wraps.. and now browsing away happily and came across this cake recipe. Looks amazing!

    Me + my other half love love love coconut, and I have been experimenting with it for a little while inc coconut flour (we are transitioning into Paleo diet). I want to add dessicated coconut into this recipe, for both texture and taste, but wondered if this will require me to cut down the coconut flour, and if so how much/what the substitution might be? Any help much appreciated.

    Thanks, from the UK

  • http://www.jessicamenn.com j2theperson

    When you say “4 ounces cream cheese” is that ounces by weight or by volume?