Don't worry, you will not be experiencing any throat-travelling coconut clumps with this Grapefruit Pound Cake! Even though this recipe requires 1 cup of coconut flour, don't be intimidated because there are plenty of wet ingredients and eggs to balance it out. The texture reminds me of a mix between angel food cake and pound cake. Heaven!
This grapefruit pound cake is moist and fluffy, and there wont be a touch of dryness in your slice (or slices because I know you'll want more). The faint taste of grapefruit and light sweetness of honey make this dessert unique.
I have two little romaine heads growing from their stumps. All you have to do is keep the end of the lettuce after making salad, place it in 1/2" of water, put it near a sunny window, change the water every day, and ta-da! It's SUPER easy and, look, mine's growing pretty fast!
I also have some cilantro that have been stripped of their leaves which I placed in a jar next to my lettuce and, look, they're regrowing some leaves! I replace the water for these guys every day, too.
Next, I have my baby red cabbage heads growing. I use the same technique as the lettuce for my cabbage. It's hard to tell from the photo, but THEY'RE SPROUTING AND THEY'RE SO CUTE AND I LOVE MY BABY RED CABBAGES!!
I also have a little spring onion root thats not pictured and a pineapple crown waiting to be planted.
And to add to all this, I took the seeds from the grapefruit I used for this pound cake and put them in little peat pellets so they can germinate and grow into magnificent grapefruit trees! I followed the directions from this blog. Of course, I'm not expecting to harvest any grapefruits anytime soon, they're just to have around the house as decoration.
You can see how I wasn't exaggerating when I said I have an obsession...
From Food Retro
- 5 eggs
- 1 cup full fat coconut milk
- 2/3 cup grapefruit juice (approx. one medium grapefruit)
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut flour
- Preheat oven to 350F and line the bottom of a 9x5 loaf pan with parchment paper OR grease the pan with coconut oil (I used a silicone pan and sprayed it with coconut oil).
- Combine all of the wet ingredients (eggs, coconut milk, grapefruit juice, honey, vanilla, coconut oil) together in a large bowl until thoroughly mixed.
- Combine the dry ingredients (baking powder, salt, and coconut flour) in small bowl and get rid of any big clumps.
- Fold the dry ingredients into the wet and stir well. Pour into prepared loaf pan.
- Bake for 45 to 55 minutes, or until the cake passes the clean toothpick test.
- Let cake cool 5 minutes before removing from the pan and letting it cool completely before eating.
Makes 1 Loaf