Vanilla Coconut Pound Cake with Dark Chocolate (Gluten Free)
Recipe type: Gluten Free
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
Our Favorite taste of the islands! This Gluten Free Vanilla Coconut Pound Cake with Dark Chocolate is delicious & it will have you dreaming of the tropics! I hope you enjoy this Vanilla Coconut Pound Cake with Dark Chocolate as much as I did!
  • 1¼ Cup Gluten Free Flour Blend
  • ¼ Cup Coconut Flour
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • ¼ Cup Sugar
  • ⅓ Cup Coconut Oil
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract (Gluten Free)
  • 12 oz Coconut Yogurt (I used 3 of the Greek Yogurt, dark chocolate and almond combos)
  • ½ Cup Dark Chocolate Chips (If not using the yogurt snack pack)
  • ½ Cup Slivered Almonds (if not using the yogurt snack pack)
  1. Preheat the oven to 350*
  2. Spray a loaf pan with non-stick cooking spray (I use a coconut one).
  3. In a large bowl of your stand up mixer cream together the coconut oil and sugar until well blended. Add eggs and vanilla and mix until combined.
  4. In a small bowl combine all of the dry ingredients; then add dry ingredients, alternating with the yogurt and mix well until combined to the creamed sugar,egg, coconut oil mixture. ***If you are using the snack packs of yogurt then cut off the little tray that contains the dark chocolate and almonds and set them aside prior to adding the yogurt. Add half of the almonds and dark chocolate to the batter.
  5. Pour the batter into the greased pan, smooth the top and sprinkle the remaining dark chocolate and almonds on top. Bake at 350* for about 40-50 minutes until lightly golden brown and a toothpick inserted in the center comes out clean. Cool Completely before slicing.
Nutrition Information
Serving size: 1 Calories: 311 Fat: 18.4 Saturated fat: 6.5 Trans fat: 0 Carbohydrates: 25.5 Sugar: 11 Sodium: 460.6 Fiber: 3.5 Protein: 10.5 Cholesterol: 37.8
Recipe by Sassy Southern Yankee at