I decided to make a nice dinner for my husband and stepfather on Father’s Day. It was just going to be a casual, outdoor meal on the grill, but since it was a special occasion I felt I needed to include a dessert. Dessert is my least favorite course to prepare so I usually opt for something simple. We still have a huge amount of strawberries leftover from strawberry picking so I decided to make the American summer classic, strawberry shortcake.
All I needed was a primal alternative to the shortcakes. I eventually settled on a primal pound cake. After digging around on the Internet a little, I discovered a coconut flour pound cake recipe at Healthy Indulgences but the 10 eggs and 2 cups of coconut flour her recipe requires were more than I was willing to sacrifice for this experiment. I noticed she had altered a recipe from a coconut flour pound cake at Cooking God’s Way, so I decided to do the same.
The result was very satisfying. Using the natural sweetness from the orange juice meant that hardly any extra sweetener was required. I did include 2 tablespoons of honey (as I figured this was a pretty negligible amount spread out over 8 servings) but I am anxious to try the recipe again without. To make a primal strawberry shortcake, I topped individual servings with sliced strawberries and whipped cream.
1 cup coconut milk
2/3 cup good quality orange juice
zest of 1 orange
1/2 cup (1 stick) melted butter
2 tbs honey
1/4 tsp salt
2 tsp baking powder
1 cup coconut flour
Preheat oven to 350 degrees. Grease a loaf pan with butter or coconut oil and line bottom of pan with parchment paper.
Combine dry ingredients (coconut flour, baking powder, salt) in a bowl, set aside. Add wet ingredients to a separate bowl and use an electric hand mixer (if you have one) to thoroughly combine. Add dry ingredients to wet ingredients and mix until you get a smooth batter.
Pour batter into loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Invert cake onto rack and allow to cool.
Yield: 1 loaf/8 servings