Pina Colada Pound Cake

Piña Colada is the stuff summer is made of and I don’t know about you, but I could use a slice of summer. If you’re in the part of this country where you experience the bitter cold…I know you are sooooo done with all of this. I have the answer here! A lowfat easy and delish  piña colada poundcake. 

Loaded with not only fresh pineapple and coconut milk- it also has coconut oil and is covered in toasted coconut. This dense and delish cake is a treat you don’t have to feel any guilt for at all! 

What you need

1 cup sugar
1/4 cup coconut oil, warmed up in microwave to become a liquid.
3/4 cup crushed pineapple
1 egg + 1 egg white
1 cup coconut milk
1/4 cup Greek yogurt
zest of 1 lemon
1 teaspoon vanilla extract
2 cups white whole wheat flour
 1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

How to make it

Preheat oven to 350º
1- In a mixer with paddle attachment, cream together sugar and coconut oil.
2- Add in the egg and egg white with the Greek yogurt, coconut milk and vanilla extract, be sure to scrape sides if you see the sugar and coconut oil sticking to the sides.
3- With the mixer on low, slowly add in your dry ingredients and mix until well combined.

4- Bake for 45 minutes to 1 hour. Will be very moist!