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Makes 1 loaf
This rich, coconutty, and bright pound cake from our baker Mymi is easy to make thanks to our seasonal mix, which combines the dry ingredients and spice for you. Included are instructions for an optional but delicious glaze.
1 Jar Noga Coconut Cake Mix
3 eggs (150 grams)
1 cup coconut oil (200 grams)
1/2 cup coconut milk (130 grams)
Juice of 1 lemon
1 cup confectioners' sugar (200g)
2-3 Tbsp coconut milk (30-50g)
Pour the contents of the jar into a large bowl and create a well. Preheat the oven the 375°F.
Whisk eggs coconut oil and coconut milk together, then pour into the well. Stir slowly at first, then mix vigorously until all ingredients are combined and no lumps remain.
Pour into a greased or lined standard loaf pan (9"x5") and drop the temperature to 350°F. Bake for 55-60min or until a toothpick inserted into the center and comes out clean.
Can also be baked as muffins, add to a greased of lined muffin tray and bake at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
The baked loaf or muffins keep for about a week at room temperature if tightly wrapped.
Combine the ingredients in a bowl and whisk until smooth. It must be a bit runny so add coconut milk as needed (you can substitute any other milk as you prefer).
As soon as the cake comes out of the oven let it sit for 5-10 min then unmold onto a cooling rack and brush on the glaze on the top and sizes, the hot cake will absorb the glaze. Keep adding more making sure you don't miss all the nooks and crannies! You can drizzle any remaining glaze on top.
If you make the cupcakes they can be glazed on top, also while warm.
Coconut oil can be substituted with melted hot butter or vegetable oil, and coconut milk can be substituted with buttermilk or yogurt. As you prefer.