According to Dr. Brown, refined sugar and artificial sweeteners cause havoc in the body and are best avoided. Pure maple syrup and raw, organic honey, however, are unprocessed and can be used sparingly in a healthy diet. In this recipe, nut flours and real food sweeteners are used to make a delectable treat that will have the whole family raving. Try this Chocolate Chip Coconut Cream Pound Cake for yourself … you won’t be disappointed!
Ingredients:
Cake:
- ½ c unsweetened shredded coconut
- ¾ c raw, local, organic honey
- 7 eggs
- 3 T coconut cream
- 1 t vanilla extract
- 1 c hazelnut meal
- 1 c coconut flour
- 1 c softened pasture butter
- ¼ c allergen free chocolate chips, optional
- ½ c coconut oil
- ½ fresh squeezed lemon juice
Glaze:
- ¼ c butter
- ½ c maple syrup
- ¼ c cocoa powder
Instructions:
Cake:
Preheat oven to 350F. In a large bowl cream softened butter and honey together for 1-2 minutes.
Add coconut cream and combine.
Add vanilla extract and blend well.
In a separate bowl mix coconut flour, hazelnut meal, coconut shreds and mix well.
Add half the dry mixture to creamed butter mixture and blend well. Add remaining dry mixture to wet and blend well.
Add 2 eggs at a time and beat into mixture until all eggs are in mixture.
Heat ½ c coconut oil on low heat and add to mixture.
Add lemon juice to mixture and blend.
Fold in chocolate chips and set aside.
Grease bundt cake pan well.
Add batter to pan.
Place in prepared oven and cook for 40-45 minutes or until a toothpick comes out clean. Allow to cool in pan for 10 minutes. Transfer to plate or rack and continue to let cool.
Glaze:
In a mixing bowl add all above ingredients,
Beat. Add more syrup for a thinner glaze.
Once bundt cake has cooled cover with glaze and serve. Top with shredded coconut flakes if desired.
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Enjoy!
Feature Recipe: Chocolate Chip Coconut Pound Cake
Author: Kristen Barkley
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
Cake:
- ½ c unsweetened shredded coconut
- ¾ c raw, local, organic honey
- 7 eggs
- 3 T coconut cream
- 1 t vanilla extract
- 1 c hazelnut meal
- 1 c coconut flour
- 1 c softened pasture butter
- ¼ c allergy free chocolate chips
- ½ c coconut oil
- ½ fresh squeezed lemon juice
Glaze:
- ¼ c butter
- ½ c maple syrup
- ¼ c cocoa powder
Instructions
Cake:
- Preheat oven to 350F.
- In a large bowl cream softened butter and honey together for 1-2 minutes.
- Add coconut cream and vanilla extract and blend well to mixture.
- In a separate bowl mix coconut flour, hazelnut meal, coconut shreds and mix well.
- Add half the dry mixture to creamed butter mixture and blend well. Add remaining dry mixture to wet and blend well.
- Add 2 eggs at a time and beat into mixture until all eggs are in mixture.
- Heat ½ c coconut oil on low heat and add to mixture along with lemon juice and blend.
- Fold in chocolate chips and set aside.
- Grease bundt cake pan well and add mixture.
- Place in prepared oven and cook for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 10 minutes.
- Transfer to plate or rack and continue to let cool.
Glaze:
- In a mixing bowl add all above ingredients and beat. Add more syrup for a thinner glaze.
- Once bundt cake has cooled cover with glaze and serve. Top with shredded coconut flakes if desired.
