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:
Okay so this cake does not even make it to breakfast. Even if I make a double batch it does not see past 24 hours. I add raisins and rum extract into it. I omit the sugar and add 1/4 cup of raisins. Since I am not a vegan I add an egg to it as well. This is such a nice change of pace from the same old same old banana bread. I have also made this recipe into cupcakes with rum cream cheese frosting and decorated with raisins on top. Katie, you feel like a friend that I look forward to hearing from every day. You are such an inspiration to me. I have realized that satisfying my sweet tooth is really helping me not to over indulge on everything else and in effect helping me on my weight loss journey.
“Katie, you feel like a friend that I look forward to hearing from every day.” You hit the nail right on the head! I feel the same way you do about Katie, and well about the Breakfast cake too!
Thank you both so much! 🙂 🙂
Just made this with virtually no sugar (I used one tbsp of coconut sugar) and about 9 drops of stevia. Definitely sweet enough for me, especially if I want it for breaky. So moist, SOOO YUMMY! I used flax egg too, and it worked great! Now, I have to figure out what to do with the left over pineapple and juice and the coconut milk….Pina Colada smoothie maybe? Mmmmmm.
Katie, thank you so much for all your recipes! This is the perfect breakfast to make my parents on their anniversary! They loooooove coconut. Unfortunately I can’t say the same… 😛
To answer your question, it just so happens that we live in Hawaii 🙂
<3 This recipe sounds just like heaven Katie!! I am sooo looking forward to trying it tomorrow after work! Cant wait 🙂
Thank you so much for what you have shown me. I am allergic to wheat, gluten, eggs, dairy and some nuts. At least I can make a dessert that is really really good. So far, my fav is the pumpkin chocolate brownies. You have been a life saver. You are my heroe, and now I try a lot of substitutes to eat healthy and control what I eat for my allergies.
Katie, I love love love this recipe…I made a 5x batch (quindrupled?) of it for my husband’s graduation party, and it turned out lovely and went perfectly with our luau theme… Btw, for those who are wondering about using eggs, I used two eggs per batch, and it seemed to rise about as much as the pictures showed…perhaps a bit more…but it had a good consistency.
I made this today, it was VERY delicious! The only thing is it didn’t rise very much. Did I do something wrong or does it just not rise very high? The only thing I did different was I used coconut milk from the bottle, not the can.
Unfortunately, the two are very different products.
Out of this world… sooooo good I can’t believe 🙂 I used flax seed and fresh pineapple, didn’t rise as much but who cares? 🙂
Good job Katie!
I read through all the comments I could see, but am SO sorry if this question was already asked!! Can I use the Lite Coconut Milk in this? I was trying to prepare ahead and bought a can of it to make your whipped cream, but lo and behold, I must use full fat! So now I’m searching for a recipe I can use the Lite stuff in. Sad day!!!
you can substitute a different milk—such as almond milk or non-canned coconut milk or lite—for all of the coconut milk called for in this recipe. Of course I recommend the full-fat version if you want the yummiest results. But it can be done. 😉
You defintely can (I just did)!
This is so deliciously moist and tropical! I skipped the egg/egg replacer (didn’t have any) and used regular sugar and lite canned coconut milk, and even without a topping this was divine. My pineapple pieces are a bit bigger than I thought for crushed, but I don’t really mind the added texture. I suspect this would go bad quickly given the high moisture content, so I sliced and froze half just in case. Another winner, Katie!