The Ultimate Anytime Dessert: Paleo Toasted Coconut Pound Cake
We all want to have our cake and eat it too, right? Although this Paleo Toasted Coconut Pound Cake will be devoured in minutes after making it, you might be surprised that all of the ingredients will leave you satisfied and energized. We kept this cake clean so you can feel good about eating it without the bloat and fatigue that can come from processed desserts.
This coconut pound cake highlights our Vanilla and Coconut Water Collagen Peptides, which boasts a whopping eighteen grams of collagen protein and eighty milligrams of hyaluronic acid per serving. Protein is found all throughout the body, with collagen protein being the highest amount. Collagen protein is an essential building block for hair, bones, nails, joints and cartilage. Our Vanilla Coconut Water Collagen Peptides are unique in that it contains hyaluronic acid. In short, hyaluronic acid helps the skin retain moisture, which actually fights aging (1). Plus the addition of vanilla bean powder not only provides a sweet, aromatic flavor, but is full of antioxidant power (2).
We wanted to keep this toasted coconut pound cake Paleo, so we used Paleo baking flour as a base, which includes almond flour, coconut flour, arrowroot flour and tapioca starch. Almonds are full of healthy fats, protein and vitamin E, which is also a great benefit to your skin. Coconut flour contains fiber and adds a really nice texture to gluten-free baked goods, although it does soak up a lot of moisture. Arrowroot flour is a fabulous addition in Paleo and gluten-free baking and cooking, as it is easy to digest (3) and gives food a softer, lighter texture. Tapioca starch comes from the yuca root, which is a drought-resistant crop and is highly versatile. Tapioca, like arrowroot flour, is easier to digest than most grains and helps to thicken up the cake batter.
A great Paleo-friendly oil and dairy-free option is coconut oil. We used coconut oil instead of butter in this pound cake to provide moisture and density. Coconut oil is full of benefits to the body, one being that it is made up mostly of medium chain fatty acids, which convert very quickly to energy in the body. Coconut oil also contains lauric acid, which has shown to kill harmful bacteria and pathogens (4).
We can’t have a coconut pound cake without sweetening it with coconut sugar! Coconut sugar is a great replacement for processed or refined sugar, and has shown in studies to have a lower glycemic load on blood sugar in certain individuals (5). The inulin found in coconut sugar may help with glucose absorption, and possibly keeping glucose levels in check (6). We couldn’t leave out coconut milk and shredded coconut from our coconut cake. Coconut milk includes similar benefits listed above for coconut oil, but may also encourage more optimal cholesterol levels in healthy individuals (7). Toasted, shredded coconut flakes gives this Paleo coconut pound cake a nice texture with a nutty flavor.
Surprise your family and friends by making this Paleo Toasted Coconut Pound Cake. They’ll never guess it is boosted with collagen protein and healthy ingredients!
- 2 cups Paleo baking flour
- 1 scoop Vanilla and Coconut Water Collagen peptides
- 1 ½ teaspoons baking powder
- ½ teaspoon pink Himalayan salt
- ¾ cup coconut oil, room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- 1 cup + 2 tablespoons full fat coconut milk
- 1 ½ cups shredded coconut, toasted
- 3 tablespoons full fat coconut milk
- 1 cup maple sugar
- 1 teaspoon arrowroot starch
- 1 scoop Vanilla and Coconut Water Collagen peptides
- ½ teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Grease and flour a standard loaf pan and set aside.
- In a large bowl, whisk Paleo flour, Vanilla Collagen Peptides, baking powder and salt.
- In a separate bowl, mix together coconut oil and coconut sugar until creamy.
- Add in vanilla extract to the coconut oil mixture, then add in eggs one at a time until well combined.
- Add in about a third of the dry mixture to the wet mixture while mixing slowly. Alternate the dry mixture with half of the coconut milk and continue mixing until well combined.
- Fold in 1 cup of the toasted coconut flakes with a rubber spatula.
- Pour the cake batter into the greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, combine ingredients for the glaze in a high speed blender. Blend until well combined, and add more coconut milk a teaspoon at a time if needed to facilitate blending or thinning it out.
- Remove the cake from the oven, and let it cool slightly before adding the glaze.
- Top with remaining toasted coconut, slice and serve it up.
(1) Papakonstantinou, Eleni, Michael Roth, and George Karakiulakis. “Hyaluronic acid: A key molecule in skin aging.” Dermato-Endocrinology 4.3 (2012): 253-58. Web.
(2) Shyamala BN, Naidu MM, Sulochanamma G, Srinivas P. “Studies on the Antioxidant Activities of Natural Vanilla Extract and Its Constituent Compounds through in Vitro Models”. Journal of Agricultural and Food Chemistry. 2007;55(19):7738-7743. doi:10.1021/jf071349 . Web.
(3) Guly HR. Medical comforts during the heroic age of Antarctic exploration. Polar Record. 2012;49(02):110-117. doi:10.1017/s0032247411000799. Web.
(4) Kabara JJ, Swieczkowski DM, Conley AJ, Truant JP. Fatty Acids and Derivatives as Antimicrobial Agents. Antimicrobial Agents and Chemotherapy. 1972;2(1):23-28. doi:10.1128/aac.2.1.23. Web.
(5) Gargari BP, Dehghan P, Aliasgharzadeh A, Jafar-Abadi MA. Effects of High Performance Inulin Supplementation on Glycemic Control and Antioxidant Status in Women with Type 2 Diabetes. Diabetes & Metabolism Journal. 2013;37(2):140. doi:10.4093/dmj.2013.37.2.140. Web.
(6) Kim M. The water-soluble extract of chicory reduces cholesterol uptake in gut-perfused rats. Nutrition Research. 2000;20(7):1017-1026. doi:10.1016/s0271-5317(00)00192-5. Web.
(7) Ekanayaka RAI, Ekanayaka NK, Perera B, P. G. S. M. De Silva. Impact of a Traditional Dietary Supplement with Coconut Milk and Soya Milk on the Lipid Profile in Normal Free Living Subjects. Journal of Nutrition and Metabolism. 2013;2013:1-11. doi:10.1155/2013/481068. Web.