Coconut Almond Pound Cake

A twist to a classic pound cake like Grandma used to make.

Prep Time20 min
Cook Time1 hr 15 min
Total Time1 hr 35 min

Cuisine
- American
- French
Course
- Appetizer
- Breakfast
- Dessert

Ingredients

2 cups Spurzile’s Coconut Almond Butter, softened
3 cups sugar
6 large whole eggs
6 large egg yolks
1 Tbsp vanilla extract
3 ½ cups all-purpose flour

Prepare the Cake

Preheat oven to 350*. Grease a 12-inch bundt pan.
Place your butter in a large bowl, and with an electric mixer, beat the butter until it is creamy and smooth.
Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
In a separate, medium-sized bowl, combine your eggs, egg yolks, and vanilla extract.
Use a fork to lightly beat the eggs and yolks until broken up and vanilla is mixed in.
With the mixer on low speed, slowly pour the egg mixture into your batter, allowing it to slowly mix together. Once the mixture is combined, continue to mix for about 1-2 minutes.
Once combined and all the sides of the bowl have been scraped down and combined, spread the batter evenly into the prepared pan, use a spatula to smooth the surface of the batter.
Place pan in the oven and bake in the center rack for 1:10 -1:15, or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do not overbake or it easily will dry out).
Allow cake to cool for at least 20 minutes then run a knife around the edges to loosen the cake from the pan.
Invert the pound cake onto a cooling rack, and allow to cool completely before serving.

You can use any of our sweet butters, but a personal favorite for this classic cake is the coconut almond. It adds just enough flavor without being overwhelming, while keeping the texture of a classic pound cake