Gluten Free Pound Cake Lemon Coconut by bocca

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Gluten Free Pound Cake Lemon Coconut
Submitted by bocca on September 10, 2010 at 12:09 am

DESCRIPTION
I’d wanted to make a cake that would hold up to fresh fruit, a pound cake seemed like a great idea as I didn’t want a typical yellow cake/layer cake. A pound cake would be the perfect cake, holding up well with a variety of fresh fruits and berries.
I turned to 1000 Gluten-Free Recipes by Carol Fenster and while I almost always make a recipe my own, I like to consider the recipe an outline or a guide. The recipe for Bundt Pound Cake sounded like what I needed. Instead of using a flour blend I used 1 cup each of brown rice flour, cornstarch and potato starch, added coconut and lemon juice. This is a wonderful firm cake; it needs an icing or fruit with it.

SUMMARY
Yield 1 Bundt Cake Source 1000 Gluten-Free Recipes by Carol Fenster File under Gluten free, gluten free cake, gluten free lemon coconut poundcake, gluten free pound cake

INGREDIENTS
½ cup butter at room temperature
2 cups sugar
4 large eggs, room temp (or soak in a bowl of hot water)
1 cup brown rice flour
1 cup cornstarch
1 cup potato starch
1 ½ tsps xanthan gum
¾ tsp baking powder
½ tsp baking soda
1/2 tsp salt
1 ¼ cups buttermilk
¼ cup lemon juice
1 Tbsp lemon zest
2 tsp pure vanilla
1 cup flaked, sweetened coconut

INSTRUCTIONS
Place rack in middle of oven. Preheat oven to 325°. Generously grease a 10-inch non stick Bundt pan, set aside.
In a mixing bowl, beat the butter on medium speed until smooth. Add sugar and continue beating until well blended. Mix in eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the brown rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda and salt.
On low speed blend in the lemon zest and vanilla, alternately blend in the buttermilk and the blended dry ingredients, ending with the dry ingredients. You are just mixing the ingredients together, not beating the batter. Make sure to scrape the bowl down a few times. Gently blend in the coconut.
Spread the batter into the prepared pan, smoothing to even out.
Bake 55-60 minutes, edges will be golden brown while the top may be shimmery. A toothpick will come out dry but be careful to not overbake or your cake will be dry.
Cool on a wire rack for 10 minutes then remove cake from pan cooling on wire rack.

comments
Submitted by omaria on Mon, 2010-09-13 23:32.
Hi Bocca. I will make this tomorrow, along with a gluten free bread. How much coconut did you add ? Sweet or plain ? I don't have a Bundt pan so will put it in cakepan. Thanks for a nice gluten free cake recipe. Ria
Submitted by bocca on Fri, 2010-09-17 22:21.
OH MY GOSH I knew I left something out. I put in 1 cup flaked, sweetened. I just stir in in at the end.
So sorry about that but thank you so much for pointing that out.

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