Coconut-Oat Pound Cake

Here is a recipe I developed this morning for Coconut-Oat Pound Cake using oat flour and coconut milk. It's in the oven now. I'll let you know how it turns out! Update: I love the moistness and density of this cake. It's the perfect pound cake, begging to be topped with sliced peaches or fresh berries (and maybe a dollop of whipped cream!) It has a crisp outer layer and just the right amount of vanilla. Hint: Make sure you leave it in the oven long enough to bake all the way through. Enjoy!

Ingredients
4 eggs
2 cups whole oats, processed to fine flour
1/4 cup tapioca flour
1/2 cup canola oil
1/2 cup canned coconut milk, unsweetened
1 1/2 cups sugar
1 T vanilla
3/4 t cream of tartar
1/4 t salt

Directions
Preheat oven to 325 degrees. Grease and flour one loaf pan. In mixing bowl, combine oil and sugar until well-blended. Add eggs, one at a time. Add vanilla, then add coconut milk.

Place two cups of whole oats in blender and process to fine flour. Mix oat flour with tapioca flour, cream of tartar, and salt.

Add flour mixture to wet ingredients. Mix until well-blended.

Pour into greased loaf pan and bake for 65-70 minutes. Cool in pan for 15 minutes. Remove from pan and continue to cool. Serve with fresh fruit and a cup of tea!