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Amanda
2 min read
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Piña Colada Pound Cake

Pina Colada Pound Cake

A tropical pound cake—what could be better than that?!
Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour5 minutes
Course Dessert
Servings 1cake (16 slices)
Calories 177kcal

Equipment

  • 9-inch Bundt pan, stand mixer or hand mixer

Ingredients

Instructions

  • Preheat oven to 350℉. Liberally grease a Bundt pan all over.
  • Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
  • Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
  • Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
  • Add the eggs to the coconut milk mixture and mix on low.
  • Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
  • Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
  • Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
  • Sprinkle with unsweetened shredded coconut.
Keyword Amanda Balle, Pina Colada

Nutrition Facts
Piña Colada Pound Cake
Serving Size
1 slice
Amount per Serving
Calories
177.44
% Daily Value*
Fat
14.34
g
22
%
Saturated Fat
7.19
g
45
%
Trans Fat
0.23
g
Polyunsaturated Fat
1.29
g
Monounsaturated Fat
4.57
g
Cholesterol
74.28
mg
25
%
Sodium
185.9
mg
8
%
Potassium
211.9
mg
6
%
Carbohydrates
21.06
g
7
%
Fiber
3.9
g
16
%
Sugar
1.13
g
1
%
Sugar Alcohol
14.2
g
Net Carbs
2.96
g
Protein
6.21
g
12
%
Vitamin A
321.47
IU
6
%
Vitamin C
7.52
mg
9
%
Calcium
124.6
mg
12
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.