• 13Mar

    Coconut Pound Cake

    Making my first pound cake was rather a challenge since this was the first pound cake I have ever baked. I didn’t make it with regular white flour, but coconut flour instead without sugar. Instead, I used Truvia. I was not too impressed by how it turned out though, but since it was my first pound cake, I let the matter go. Using coconut flour can be rather tricky in terms of how to use it for baking, because you have to sift the coconut flour and whisk the other dry ingredients well, so it turns out well. The recipe called for ½ cup plus 2 TSP of butter, which was, in my opinion, too much and 10 eggs at room temperature and 4 ounces of cream cheese, which I could’ve used coconut yogurt instead. Also, I could’ve used 5 eggs instead of 10 eggs.

    Next time I make another pound cake, I hope it turns out better than this recent one. On the other hand, this pound cake has only 288 calories per slice, which isn’t all that bad compared to a regular pound cake. Next time I will try using less eggs, butter and I’ll use yogurt instead of cream cheese. In the past, recently, I baked blueberry muffins with the same flour and they turned out delicious with a coconut flavor to them. Coconut flour has a good source of fiber in it compared to regular white flour, which is good for diabetes.

    Also, Truvia is better than using regular sugar, especially bleached-white sugar. Truvia, when added with the right amount of different ingredients, tastes just as good as regular sugar.
    Making, baking mistakes is not only costly, but you can learn from them too. So next time you make a baking mistake, don’t feel guilty about it but learn from it.


    Coconut Flour Pound Cake Recipe

    Prep time

    20 mins
    Cook time
    90 mins
    Total time
    1 hour 50 mins

    Serves: 12


    • 10 Tbsp. organic butter, softened
    • 4 oz. organic cream cheese
    • 2 c. organic whole milk yogurt
    • 2 tsp. aluminum-free baking powder
    • 2 Tbsp. organic vanilla extract
    • 1 tsp. organic lemon zest
    • ½ tsp. SweetLeaf® Stevia Extract
    • ¾ c. Truvia
    • 32 Tbsp. Bob’s Red Mill Organic Coconut Flour
    • 10 large pastured eggs
    • 1 tsp. Celtic sea salt
    • ¾ c. filtered water


    1. Preheat oven to 325 degrees F.
    2. Grease a 9×5-inch loaf pan and line the bottom with unbleached parchment paper. Spray pan on all sides and paper with coconut oil spray.
    3. Sift coconut flour into a medium bowl. Whisk in the rest of the dry ingredients.
    4. In a large bowl, using an electric mixer, cream the butter and cream cheese together. Beat in Truvia, and continue to beat on high for 2 minutes until light and fluffy.
    5. Mix in the eggs and beat well to incorporate.
    6. Mix in dry ingredients until combined.
    7. Pour batter into loaf pan, filling ¾ full.
    8. Bake for 90 minutes, covering with foil after the first 30 minutes if the top is already golden brown.
    9. Continue to bake until a toothpick inserted in the center of cake comes out clean.
    10. Let cake cool for 2 hours in pan.

    If you would like to find out more about these guilt-free deserts, click the link below!
    Click Here!

    Low Fat Recipes 4 Dieters

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