Make Ahead Coconut Flour Pound Cake

Make Ahead Coconut Flour Pound Cake

Pound cake is one of the most versatile baked goods in the kitchen. Alone, it’s the perfect accompaniment for an afternoon cup of tea, or top it with fruit and whipped cream for an upscale shortcake-style dessert everyone will love. Our coconut flour pound cake cuts and tastes best after resting for 24 hours, but don’t let its make-ahead requirement deter you from enjoying this moist and gluten-free cake. If you’re new to baking with coconut flour, the inclusion of 10 eggs in a cake recipe might seem like a mistake. We promise, it’s not! Coconut flour is highly absorbent and requires the addition of more liquids than other types of flours. Learn more about baking with coconut flour here.

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 1
Calories 3456 kcal

Ingredients

Make Ahead Coconut Flour Pound Cake

  • 2 cups Coco Treasure Organic Coconut Flour sift before measuring
  • 1 teaspoon sea salt
  • 2 teaspoon baking powder
  • ½ cup Coco Treasure Organic Coconut Oil
  • 4 ounces cream cheese
  • 2 cups vanilla-flavored Greek yogurt
  • 10 large eggs
  • ¼ cup Coco Treasure Coconut Nectar Syrup or honey
  • 1 tablespoon pure vanilla extract
  • Zest of one lemon
  • ¾ cup water reserved

Instructions

  1. Grease 9-inch loaf pan, and line the bottom with parchment paper. Also grease the parchment paper.
  2. Preheat the oven to 350 degrees.
  3. Whisk coconut flour, salt and baking powder together in a large bowl.
  4. In a separate large bowl, mix coconut oil, cream cheese and coconut nectar with an electric mixer on high speed until the mixture become smooth and fluffy. Mix in yogurt.
  5. Add eggs two at a time, alternating with a portion of the flour mixture until the wet and dry ingredients are well incorporated. If the batter appears too stiff, add the reserved water, ¼-cup at a time.
  6. Stir in lemon zest.
  7. Transfer the batter into the prepared loaf pan. Bake for 90 minutes or until a pick inserted into the center of the loaf comes out clean. Check after 30 minutes. If the top of the loaf is already golden brown, cover with aluminum foil for the rest of the baking time.
  8. Remove from oven when done. Allow to cool for at least 2 hours before removing from pan. Invert the pound cake onto a cooling rack to cool completely. Serve when completely cooled. This coconut-flour pound cake tastes best when allowed to cool for 24 hours.

Nutrition Facts

Nutrition Facts
Make Ahead Coconut Flour Pound Cake
Amount Per Serving
Calories 3456 Calories from Fat 2025
% Daily Value*
Total Fat 225g 346%
Saturated Fat 164g 820%
Cholesterol 1785mg 595%
Sodium 4008mg 167%
Potassium 2238mg 64%
Total Carbohydrates 201g 67%
Dietary Fiber 84g 336%
Sugars 75g
Protein 144g 288%
Vitamin A 78%
Calcium 122.5%
Iron 84.9%
* Percent Daily Values are based on a 2000 calorie diet.

Tammie Burnsed

View posts by Tammie Burnsed
Tammie is a freelance and creative writer who usually disparages the term “super food” but makes an exception for coconut oil. Her research for Coco Treasure has turned her into a verified coco-nut, and she’s made peace with that. Tammie lives in sunny California where she enjoys painting, writing and sharing all things beachy with her husband and two dogs.
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