There is a distinct marriage of butteriness and crumbliness to a pound cake that is totally crave-worthy. For this recipe, we’ve taken the basics of a classic pound cake – butter, sugar, flour, and salt – and adapted them to be Paleo and healthier for you!
It all starts with the ghee and coconut sugar. The trick is to give these two time to get nice and creamy before moving on to the next step. Next come the eggs to hold everything together, and the coconut cream and applesauce to add moisture.
Finally, we use a combination of coconut flour and tapioca flour. The coconut flour absorbs moisture well, making this a thick batter that results in a crumbly top and buttery inside. It also lends a hint of coconut flavor to the pound cake that works great with the fresh raspberries.
Tip: Before you start, set half of the coconut cream in the refrigerator to use for the super-easy coconut whipped topping you’ll make while the pound cake cools.
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Coconut Flour Raspberry Pound Cake
Total Time: 65 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes
- 1 cup(s) coconut cream room temperature, divided
- 1/2 cup(s) ghee softened
- 1/3 cup(s) coconut sugar
- 5 large egg(s) room temperature
- 1/2 cup(s) applesauce, unsweetened
- 1 teaspoon(s) vanilla
- 1 cup(s) coconut flour
- 1/2 cup(s) tapioca flour
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) sea salt
- 1/2 cup(s) raspberries, fresh
- Preheat oven to 325°F.
- Set ½ of the coconut cream in the refrigerator.
- Grease a loaf pan.
- In the bowl of a stand mixer with paddle attachment, cream together ghee and coconut sugar on medium-low speed for 2-3 minutes, until smooth and pale. Stop and scrape down the sides as needed.
- Add applesauce, coconut cream, and eggs. Mix until the yellow of the yolks disappears, and then add vanilla extract. Mix to combine.
- Add coconut flour, tapioca flour, baking soda, and sea salt. Mix until just incorporated. The batter will be thick.
- Gently fold the raspberries into the batter with a rubber spatula.
- Transfer the batter to the prepared loaf pan and spread into an even layer.
- Bake 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes. Transfer to a wire rack to cool another 30 minutes.
- While pound cake is cooling, whip remaining coconut cream on medium-high speed for 2-3 minutes in the clean bowl of a stand mixer with a whisk attachment, until fluffy. Store in the refrigerator until ready to serve.
- Slice the pound cake, and then top with whipped coconut cream.