Coconut Pound Cake with Fresh Cream (No Butter, No Oil)

Name: Coconut Pound Cake with Fresh Cream (No Butter, No Oil)
Total time: 60 min
Yield: 6 份量
Ingredients: 180g cake flour; 20g almond flour; 4g baking powder; 100g coconut flour; 🥚 4 eggs; 🧂 150g sugar; 🥛 205g heavy cream; 1 tsp vanilla extract

成本 $15, 保存 $10

來源: Recommended by CookPal

60 Min
6 份量
$15

Coconut Pound Cake with Fresh Cream (No Butter, No Oil)

成本 $15, 保存 $10

來源: Recommended by CookPal

60 Min
6 份量
$15

食材

Dry Ingredients
- 180g cake flour
- 20g almond flour
- 4g baking powder
- 100g coconut flour
Wet Ingredients
- 🥚 4 eggs
- 🧂 150g sugar
- 🥛 205g heavy cream
- 1 tsp vanilla extract

步驟

Prepare coconut flour by blending shredded coconut into a fine powder using a mixer.

Whisk eggs and sugar until pale and slightly thickened. Do not over-whip.

Add heavy cream and mix well.

Add vanilla extract and mix thoroughly. Substitute with vanilla powder or rum if needed.

Sift almond flour, cake flour, and baking powder into the mixture. Fold gently to avoid lumps.

Add prepared coconut flour and mix until evenly distributed.

Grease baking molds with butter, pour batter into molds, and bake at 180°C for 35–40 minutes.

營養成分

每份

🔥

320

卡路里

6g
蛋白質
35g
碳水化合物
15g
脂肪

💡 小提示

Use high-quality coconut for a richer flavor.Ensure all ingredients are at room temperature for better mixing.Store the cake in an airtight container to maintain freshness.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。