Vanilla Coconut Pound Cake

The texture of these mini cakes is perfectly dense with a delicate crumb.

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Servings 12people
Submitted By Sarena Shasteen from The Non-Dairy Queen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 46
Rating: 3.91
You:
Rate this recipe!
Servings 12people
Submitted By Sarena Shasteen from The Non-Dairy Queen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cakes
  1. Preheat the oven to 350°F. Coat three 5.75 x 3.35 x 2.25 mini loaf pans with nonstick spray.
  2. In a bowl, combine the flours, baking powder and salt; set aside.
  3. In a mixing bowl, beat the sugar, coconut oil and stevia (or substitute) until blended well. Next, add the eggs to the sugar mixture and mix until blended well. Then add the dry ingredients and the yogurt to the sugar mixture, alternating between them ending with the yogurt.
  4. Evenly distribute the batter between the 3 loaf pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack. Glaze slightly warm cakes. Makes 12 servings.
Glaze
  1. Add a little bit of water to the powdered sugar and stir will to make a thick glaze.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

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