Nutiva Lemon Ginger Coconut Pound Cake

Lemon-Ginger-Coco-Pound-Cake-300x200

This cake is deliciously moist and the coconut flavors and added chopped ginger gives it a delicious twist!

Nutiva Lemon Ginger Coconut Pound Cake
 
Prep time
Cook time
Total time
 
This cake is deliciously moist and the coconut flavors and added chopped ginger gives it a delicious twist!
Recipe type: Dessert
Serves: 10
Ingredients
  • Dry Ingredients
  • 1⅓ cup Wheat flour (regular or Gluten Free)
  • ⅓ cup Nutiva Organic Coconut Flour
  • 2 tsp Baking Powder
  • ¼ tsp Sea Salt
  • Glaze
  • ½ cup Nutiva Organic Coconut Oil
  • ¼ cup Nutiva Organic Coconut Sugar
  • 4 Eggs
  • ½ cup Nutiva Coconut Manna Milk
  • 2 tsp Vanilla Extract
  • 2 tbsp Lemon zest
  • ¼ cup Lemon juice
  • 1 tbsp Fresh Ginger (minced)
  • ¼ cup Unsweetened Shredded Coconut
  • ¼ cup Crystalized Ginger (chopped fine)
  • ¼ cup Nutiva Organic Coconut Sugar (Glaze)
  • ¼ cup Lemon juice
Instructions
  1. Mix all the dry ingredients together in a bowl.
  2. In another bowl, beat the coconut oil with coconut sugar. The mixture will be coarse. Do not worry, it will become very creamy once you add the eggs.
  3. Add the eggs, one at a time. Beat well in between each one. The mixture should be very creamy now.
  4. Add coconut Manna milk, vanilla, zest and juice, and the ginger. Beat once more.
  5. Add the flour mixture to the batter and mix till just combined.
  6. Add the dried coconut and chopped ginger.
  7. Pour the batter in a greased 4 x 8-inch loaf pan.
  8. Bake at 350 degrees F for 50 minutes (do the toothpick test).
  9. For the glaze: melt the coconut sugar with the lemon juice in a sauce pan. Simmer for a minute till the sugar is completely dissolved. Poke holes in the top the hot cake and brush with the hot glaze.

 

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