You look like you could use a slice of coconut cake…
A big slice of soft coconut cake… for breakfast!
Yes, coconut cake for breakfast.
Cake so soft and crumbly and sweet, bursting with juicy pineapple and luxurious vanilla… You’ll feel as if you went to bed and woke up in paradise, and then you won’t want breakfast to end!
Above, glazed with coconut milk and Sugar-Free Powdered Sugar.
Brunch time!
This year, I celebrated Easter twice. Emily’s parents drove up on Saturday morning, and she and I hosted a fancy Easter brunch. (Emily is my friend with whom I share a house. I call her my roommate, but luckily we have our own rooms!)
And Emily made mimosas, as well as some non-vegan foods. It was quite a big mess to clean up afterwards. So many dishes…
Her parents loved the coconut cake and had two slices each, even though there was a ton of other food!
I was originally calling it coconut bread because it’s cooked in a loaf pan, but they said the recipe was so soft and cakey that it was more like a breakfast cake than a bread.
Coconut Breakfast Cake
(makes 1 large loaf)
- 1 cup spelt or white flour (or this: gluten-free version)
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp Ener-g or 2 tbsp ground flax (If you must, you can omit. The loaf just won’t rise as much)
- 1/4 cup + 2 tbsp sugar, unrefined if desired, or xylitol
- 1/8 tsp uncut stevia OR 1/4 cup more sugar
- 2 1/4 tsp pure vanilla extract
- 1 cup (240g) crushed pineapple, drained (You can sub ripe banana)
- 1/2 cup full-fat canned coconut milk (see nutrition link below, for a lower-fat option)
- optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract
Preheat oven to 350 F. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk. But my absolute favorite way to eat this recipe is spread with coconut butter! Store very loosely covered overnight, or cover with saran wrap and fridge for a few days. This cake/loaf tastes even better the longer it sits, because it keeps getting sweeter! This recipe freezes well.
Have you ever been to Hawaii?
Or any tropical location? We visited Hawaii a lot when I was little, because it was a good connecting point between Japan (where we lived) and the US. My other favorite tropical location is Thailand… one of the best things about these tropical locations is the plethora of tropical fruits, especially coconut! Side note: I also have a tab just for coconut recipes:
Link Of The Day:
I used raw cane sugar & whole wheat flour because I didnt have the other ingredients on hand. My oven even stopped working so I had to use the toaster oven instead. Soooo worth it! It was soft, dense and soooooo YUM! My parents loved it! Thank you!! 😀
I’m so glad it turned out well! 🙂
Oh my gosh, this looks AMAZING!!! Thank you so much, Katie, for sharing this recipe! YUM! <3
I love coconut so I tried this recipe yesterday. I found it to be a little bland :-(. I know you appreciate feedback, so I thought I’d comment.
Thanks for your blog! I am always on the look-out for healthy desserts and since I found your blog I have checked it almost daily!
Hi Melodie,
Yes I very much do appreciate feedback–both good and bad. Can you tell me more about what sweetener you used and exactly how much? And did you make sure to put in all the salt? Did you make any changes to the recipe?
Aside from using whole wheat white flour instead of the spelt, I did everything just as the recipe said (using only sugar as the sweetener, but in the amount you specified).
To be honest, I don’t usually like the texture/taste of white-ww-flour baked goods. I think it has a very dense taste and isn’t as sweet.
That’s interesting, Katie. I did not have spelt which is why I tried the white whole wheat. l’ll use a different flour next time. I have not given up on this recipe!
I couldn’t find the original post, but today I tried the trick of melting a banana in the microwave. It was sooo delicious and when I mixed it into my oatmeal with cinnamon, it was like eating banana bread.
Delish! Mine was pretty mushy right out of the oven. But I didn’t drain the pineapple well so I’m sure that was part of the issue. I think it will firm up nicely by tomorrow. Tastes awesome and my house smells amazing. I made as second batch as muffins for the kids. They loved them too!
How many muffins did the recipe yield? I’d definitely want to make this recipe (specifically, the gf version) as muffins to take to work for breakfast.
Try this recipe!
https://lett-trim.today/2014/03/24/hummingbird-cupcakes/%3C/a%3E%3C/p%3E
Thanks for the information!
LOVE, LOVE,LOVE this. I wanted to double this and bake it in a 9×13 pan. Do you think it will turn out ok?
Sorry, I haven’t tried it, so I really don’t know! I have tried doing 1 serving in an 8×8 pan. I found that the cooking time needed to be reduced slightly, but otherwise it was great!
Can I use 2 eggs instead of the substitute?
I just made the banana version of the recipe, with eggs. SOOO good. I smeared the pieces with the coconut cream at the top of the can straight out of the can. Delicious! Thanks for the quick bread recipe. Next time I’ll make the pineapple with shredded coconut in it, ahhhhhh!
I just baked this for Mother’s day. Absolutely delicious! I was told it was hit outta the park. Well done again, Katie!!! Definitely making this again VERY soon (must use leftover coconut milk haha)
Has anyone tried making this with a lot less sugar? I make the Fat Free banana bread all the time and it calls for 1/2 cup sugar + more and I only use 1/8 ish cup and a 5 drops of stevia and find it sweet enough. (I don’t have much of a sweet tooth). Will the dough be too wet if I scale the sugar back to around 1/8 cup?