Healthy Vanilla Pound Cake with Lime Coconut Cream

Do you spy an American Flag? 
Yes, I know Independence day was a mere 12 days ago, but at least it's still July. 
You see, I've been busy..moving. Again. 

I've just finished unpacking my suitcase on the East Coast. While missing my home state California dearly, I will admit that I haven't spent warm months here in so long that I didn't know any green existed. I guess I was kind of expecting to come back to snow, just the way I had left it. But hey, what do you know, when the snow melts and the sun comes out, plants actually grow back beautifully. 

Although I will admit one thing, the farmers market is bare in comparison to those in Oakland! Where are the peaches, avocados, and blueberries? I left Saturday's market with apples in hand..but the berries are regretfully sourced from standard grocery stores. Yikes. 

Anyway, here's an iphone photo round up of the past few days:
A few things that went down:
- I embraced the last of the beautiful desert sunsets.
- I was surprised by my airport escort.
- I absolutely could not live without fresh mint..or cut flowers. 
-I discovered two beautiful places to run/bike.
 And we now return to cake..
Vanilla Pound Cake
Yield: One 8" or 9" cake
Adapted from: ihearteating

Click here for full printable recipe

  • 1-1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup raw turbinado sugar
  • 3/4 cup plain non-fat greek yogurt
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract 
  1. Preheat oven to 350 degrees. Grease and line an 8" or 9" cake pan with parchment paper.
  2. In a medium bowl, combine the flour, salt, and baking soda. Set aside. 
  3. In the bowl of a stand mixer, cream together the softened butter and sugars until light and fluffy. 
  4. Add the eggs, one at a time. Then, mix in the yogurt and vanilla.
  5. Mix in dry ingredients on low speed, just until combined.
  6. Pour batter into cake pan and bake for 30-35 minutes or until a toothpick stuck into the center comes out clean.
Lime Coconut Cream
Yield: 1 cup 

  • 1 can full fat coconut milk (Thai Kitchen brand recommended)
  • 3 tablespoons confectioners sugar
  • 1 teaspoon pure vanilla extract
  • zest of one lime
  1. Place the can of coconut milk upside down in the fridge for 24 hours prior to whipping. 
  2. The following day, chill bowl and a whisk mixer attachment in the freezer for 10 minutes.
  3. Open the bottom side (that was face up in the fridge) of the can of coconut milk. All of the coconut water should be floating on top of the coconut cream. Strain the coconut water into a separate container and store in your fridge for a great smoothie mix-in.
  4. Scoop the coconut cream from the can and into the chilled bowl. Add the remaining ingredients to the bowl and whip on low speed using a mixer with the chilled whisk attachment. Be careful not too over-whip..once the cream whips to full capacity, the friction will cause it to break and become too runny. 
  5. Refrigerate the cream until the pound cake is cool. Then, spread and consume! 

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Maira Gall