Feature Recipe: Chocolate Chip Coconut Pound Cake
Author: 
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:
  1. Preheat oven to 350F.
  2. In a large bowl cream softened butter and honey together for 1-2 minutes.
  3. Add coconut cream and vanilla extract and blend well to mixture.
  4. In a separate bowl mix coconut flour, hazelnut meal, coconut shreds and mix well.
  5. Add half the dry mixture to creamed butter mixture and blend well. Add remaining dry mixture to wet and blend well.
  6. Add 2 eggs at a time and beat into mixture until all eggs are in mixture.
  7. Heat ½ c coconut oil on low heat and add to mixture along with lemon juice and blend.
  8. Fold in chocolate chips and set aside.
  9. Grease bundt cake pan well and add mixture.
  10. Place in prepared oven and cook for 40-45 minutes or until a toothpick comes out clean.
  11. Allow to cool in pan for 10 minutes.
  12. Transfer to plate or rack and continue to let cool.
Glaze:
  1. In a mixing bowl add all above ingredients and beat. Add more syrup for a thinner glaze.
  2. Once bundt cake has cooled cover with glaze and serve. Top with shredded coconut flakes if desired.
Recipe by Marpe at https://www.marpewellness.com/blog/paleo-diet/feature-recipe-chocolate-chip-coconut-pound-cake/