The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

 

FOOD PHILOSOPHER™ GOES WHEATLESS

Lemon Coconut Pound Cake

LEMON AND COCONUT ARE A WINNING COMBINATION. THIS IS THE PERFECT
little cake to serve on a balmy summer evening. It has a bright lemon flavor, a tropical dash of coconut and a velvety texture. Pound cake is a classic dessert traditionally made with equal parts of butter, sugar and eggs. But our gluten-version uses canola oil and whole milk yogurt with great effect. It bakes up to the perfect size in a Kugelhoph crown-shaped mold or a small bundt cake pan. Dust it with powdered sugar and serve it with fresh berries alongside. Our Lemon Coconut Pound Cake is so simple and basic, you'll find yourself making it often.

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Food Philosopher’s® Gluten–Free

LEMON COCONUT POUND CAKE
WITH FRESH BERRIES

Makes a 9-inch bundt shaped cake*

3 large eggs
1 cup sugar
1½ cups brown rice flour mix**
2½ teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 cup plain whole milk yogurt
1/3 cup Canola oil
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 tablespoon lemon zest
1 cup sweetened flaked coconut
Confectioner's sugar

  1. Preheat oven to 350°F. Position rack in center of oven. Spray a 9-inch bundt pan or Kugelhoph mold with cooking spray.
  2. Whisk flour, baking powder, xanthan gum and salt in a small bowl. Set aside.
  3. Beat eggs in large bowl of electric mixer at medium-high speed; gradually add sugar 1 tablespoon at a time and beat until light.
  4. Add flour mixture, yogurt, oil, and vanilla extract, lemon extract and lemon zest and beat at medium-low speed for 30 seconds. Stir in sweetened flaked coconut.
  5. Evenly spread batter into prepared pan. Place in center of oven and bake about 50 minutes (a toothpick inserted in the center of cake should come out clean). Do not open oven for first 45 minutes.
  6. Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on rack. Sift powdered sugar over top. Serve slightly chilled or at room temperature with fresh berries on the side. Can be made a day ahead. Store cake covered tightly with plastic wrap in refrigerator. Pound Cake can be covered with plastic wrap and then with foil, and stored in freezer for up to three weeks. Best when eaten within four days of baking.

*Use a 9-inch (across the top) Kugelhoph crown shaped mold or a fluted ring mold that would hold 8 or 9 cups filled to the top rim. Do not use an 8x4" loaf pan or cake will be dense and heavy. Do not use a 9" tube pan or you will have a 1" high cake. You can use mini-loaf pans or mini-bundt pans, but you will need to adjust baking time.

**see "Gluten-Free Flour Mixes" in our Recipe Archive

© 2008 by Claudia Pillow and Annalise Roberts