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

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

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

67 Comments on Coconut Flour Pound Cake

  1. Kelly
    May 15, 2009 at 8:05 pm (13 years ago)

    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?

    • Pat
      June 10, 2018 at 12:12 pm (4 years ago)

      I get mine at

  2. Siobhan
    May 15, 2009 at 9:25 pm (13 years ago)

    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.

  3. Lauren
    May 15, 2009 at 9:31 pm (13 years ago)

    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 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. 🙂

  4. Carrie @
    May 16, 2009 at 12:57 am (13 years ago)

    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!!

  5. ~M
    May 16, 2009 at 1:42 am (13 years ago)

    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!

  6. Kimberly
    May 16, 2009 at 2:44 pm (13 years ago)

    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!

  7. Lauren
    May 16, 2009 at 3:48 pm (13 years ago)

    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.

  8. oneordinaryday
    May 16, 2009 at 9:29 pm (13 years ago)

    What a nice take on pound cake.

  9. veggie wedgie
    May 16, 2009 at 10:25 pm (13 years ago)

    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??

  10. JennK/CinnamonQuill
    May 17, 2009 at 12:09 am (13 years ago)

    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!

  11. Sophie
    May 17, 2009 at 12:24 am (13 years ago)

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

  12. Andrea [bellaeats]
    May 17, 2009 at 1:24 am (13 years ago)

    This pound cake looks delicious!

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

  13. Coco.nut Your Average Girl
    May 17, 2009 at 3:49 am (13 years ago)

    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 🙂

  14. Emily
    May 18, 2009 at 4:14 am (13 years ago)

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

  15. Teanna
    May 18, 2009 at 5:50 pm (13 years ago)

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

  16. ms. v
    May 18, 2009 at 7:30 pm (13 years ago)

    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.

  17. Shannon
    May 19, 2009 at 2:18 am (13 years ago)

    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 🙂

  18. Rachel C
    May 19, 2009 at 6:33 pm (13 years ago)

    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. 🙂

  19. Lauren
    May 20, 2009 at 9:11 am (13 years ago)

    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. 😀

    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. 😀

  20. Amy
    May 20, 2009 at 9:35 pm (13 years ago)

    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!

  21. ms. v
    May 21, 2009 at 12:44 am (13 years ago)

    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. 🙂

    • maryanne
      February 29, 2016 at 10:50 am (6 years ago)

      great idea, mrs v, I think I will try that!

  22. Rachel @
    May 23, 2009 at 5:35 pm (13 years ago)

    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.. 🙂

  23. Chef Rachel
    May 24, 2009 at 12:21 am (13 years ago)

    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!

  24. Chef Rachel
    May 24, 2009 at 7:58 pm (13 years ago)

    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?

  25. Chef Rachel
    May 24, 2009 at 7:59 pm (13 years ago)

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

  26. Lauren
    May 24, 2009 at 11:01 pm (13 years ago)

    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.

    May 25, 2009 at 7:57 pm (13 years ago)

    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,

    May 25, 2009 at 7:57 pm (13 years ago)

    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,

  29. Rachel:
    May 25, 2009 at 8:01 pm (13 years ago)

    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?

  30. Amy
    May 26, 2009 at 4:45 pm (13 years ago)

    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!

  31. Anonymous
    June 8, 2009 at 2:44 pm (13 years ago)

    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!

    June 17, 2009 at 6:40 pm (13 years ago)

    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

  33. Deborah Yaffee, CH, CN
    June 22, 2009 at 7:51 pm (13 years ago)

    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.

  34. Deborah Yaffee, CH, CN
    June 22, 2009 at 7:51 pm (13 years ago)

    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.

  35. Speedwell
    June 27, 2009 at 9:12 pm (13 years ago)

    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…

  36. Speedwell
    June 29, 2009 at 2:59 pm (13 years ago)

    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!

  37. Anonymous
    August 10, 2009 at 1:34 am (12 years ago)

    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

  38. Anonymous
    August 10, 2009 at 1:37 am (12 years ago)

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

  39. Brian Cormier
    October 27, 2009 at 6:20 pm (12 years ago)

    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.

  40. Lauren
    October 27, 2009 at 7:32 pm (12 years ago)

    Anon, glad this worked for you!

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

  41. Heather
    December 25, 2009 at 5:26 pm (12 years ago)

    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!

  42. Anonymous
    March 18, 2010 at 7:14 pm (12 years ago)

    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!!!

  43. T2Nashville
    March 22, 2010 at 2:39 pm (12 years ago)

    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

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  45. Anonymous
    June 6, 2010 at 9:55 pm (12 years ago)

    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!

  46. whitney
    August 22, 2010 at 5:21 am (11 years ago)

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

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    January 29, 2012 at 5:08 am (10 years ago)

    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.

  56. Anonymous
    April 10, 2012 at 3:48 pm (10 years ago)

    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!

  57. Lauren
    April 30, 2012 at 11:02 pm (10 years ago)

    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!

  58. Sondra
    July 13, 2012 at 4:14 pm (10 years ago)

    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

  59. Dee
    August 9, 2012 at 10:59 am (9 years ago)

    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

  60. j2theperson
    March 28, 2013 at 7:23 pm (9 years ago)

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

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    January 5, 2017 at 4:33 am (5 years ago)

    I, for one, see many entertaining minutes for practitioners thinking up all sorts of wacky environmental benefits for applications that want to take advantage of fast track proceedings but, prima facie, have nothing whatsoever to do with green technology. I foresee anything that can be made lighter to be argued to reduce trtarpostanion carbon footprint, anything that is more durable to be argued to have benefit over more disposable prior art… et cetera, ad nauseam…

  62. Johanna
    April 6, 2017 at 11:40 am (5 years ago)

    Hi, I was just wondering would this recipe work in cupcake form? I don’t have a bread pan 🙁 Thanks!

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