This is a moist pound cake recipe with a light coconut taste. It would be good frosted with chocolate or vanilla frosting and freezes well. It’s moist enough to enjoy plain or accompanied by fruit. You might like to try adding a half cup shredded coconut as an add-in if you have it around.
1 cup hemp milk (or milk of your choice)
1 can coconut milk
5 oz unrefined coconut oil
2 tablespoons vanilla
3 cups whole wheat pastry flour
2 cups sugar
1 teaspoon salt
3 ½ teaspoons baking powder
Preheat oven to 350°F. Grease Bundt pan, mini Bundt pans, or muffin tins and set aside. Mix wet ingredients until smooth. Add dry ingredients and mix until few lumps remain. Pour into greased pan or pans. Cake will rise during baking so do not fill pans to top unless you want puffy cupcakes. Bake in preheated oven until brown around edges—timing varies depending on pan. Large Bundt pan will take at about 60 minutes. Mini pans and regular-sized muffins will take about 25 minutes. Cake is easiest to remove from pan when slightly cooled. For larger cakes, do the inversion method. Cool in pan inverted on plate, give a few taps, and release cake to pan. For large or small cakes, you may need to run knife around edges to help cake release.