Piña Colada Pound Cake
A tropical pound cake—what could be better than that?!
Equipment
- 9-inch Bundt pan, stand mixer or hand mixer
Ingredients
- 1cupcoconut flour
- 1cupalmond flour
- 1servingPina Colada Keto Chow
- 1Tbsp.baking powder
- 0.5cupunsalted buttersoftened
- 1cupgranulated erythritol
- 13.5oz.full fat coconut milk
- 5largeegg(s)
- 0.25cupunsweetened shredded coconut
Instructions
- Preheat oven to 350℉. Liberally grease a Bundt pan all over.
- Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
- Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
- Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
- Add the eggs to the coconut milk mixture and mix on low.
- Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
- Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
- Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
- Sprinkle with unsweetened shredded coconut.
Nutrition
Serving: 1sliceCalories: 177.44kcalCarbohydrates: 21.06gProtein: 6.21gFat: 14.34gSaturated Fat: 7.19gPolyunsaturated Fat: 1.29gMonounsaturated Fat: 4.57gTrans Fat: 0.23gCholesterol: 74.28mgSodium: 185.9mgPotassium: 211.9mgFiber: 3.9gSugar: 1.13gVitamin A: 321.47IUVitamin C: 7.52mgCalcium: 124.6mgIron: 0.8mgSugar Alcohol: 14.2gNet Carbs: 2.96g