Keeping things simple in a not so simple world

channeling spring, hoping for summer

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The east coast has been pummeled this year. Starting with hurricane Sandy, we have had constant cold, wet, rainy, snowy weather. I am done with old man winter. My five-year old is done with winter and my three and half-year is ITCHING to be outside.
So today I have at treat for you. A very special treat. A channeling spring treat; a hoping for summer treat. I got the idea for this recipe at Smitten Kitchen,  But felt that the recipe needed more coconut, because you can never have too much coconut. My version also turned out nothing like bread, which is why I call it a pound cake. I served this at a board meeting for my kids preschool, with friends and my family inhaled one loaf all by themselves.

If you bake just one thing this week, bake this…

Coconut Pound Cake

2 eggs
1 can of coconut milk
1/2 teaspoon vanilla extract
1 cup coconut flour
1 1/2 cup flour (I used Pamela’s GF Baking Mix)
Pinch of salt
2 tablespoons baking powder
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup shredded unsweetened coconut (I like Bob’s Red Mill because it is in smaller pieces.)
3/4 cup coconut oil (Costco sells this in bulk for cheap and organic!)

Preheat oven to 350 degrees.
Mix ingredients and place in a greased loaf pan.
Bake until an inserted utensil comes out clean. Approximately 45 minutes.

Note: Recently, I made mango bread using a banana bread recipe as a base. I think that this recipe could also be really good with small chunks of mango. I would add one finely chopped mango to this recipe.


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