Almond Pound Cake
Yield: Makes 8 slices
Ingredients:
solids from 1 can of Thai coconut milk
1/2 c. honey
4 eggs
1 teaspoon vanilla
2 cups almond flour**
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Preparation:
1. Preheat oven to 325°F. Spray 9X5-inch loaf pan (or two mini loaf pans) with nonstick cooking spray.
2. Beat coconut cream, honey in large bowl with electric mixer until well blended.
3. Add eggs, one at a time, beating after each addition. Beat in vanilla.
4. Combine almond flour with salt, baking powder, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
5. Pour into prepared pan. Bake 60 minutes or until toothpick inserted into center comes out clean. Serve with berries and whipped cream, if desired.

Nutritional Information:
Serving Size: 1/8 of loaf
Calories: 385
Fat: 27
Carbs: 27
Fiber: 3
Protein: 11