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:
coconut/Pineapple bread. Had some fresh pineappe that I needed to use up before it went bad. I’m not a vegan but a very clean eater and I find ur recipes wonderful clean eating! I used all brown sugar, 2 bananas instead of ground flaxseed and put sweetened coconut inside, 1% milk cause I started whipping this up at 7pm and was already in my pjs! ! Took double the time to cook but TOTALLY worth it!
Thank you so much for trying it! Your banana version sounds terrific.
I made this a couple of days ago, but ran out of vanilla extract after about half a teaspoon in a double recipe. So I used a teaspoon of orange extract and a teaspoon of almond extract (half a teaspoon each in a non-doubled recipe). It was DELICIOUS.. Made it even more of a tropical breakfast cake.
Made this with spelt, without the flax or enger-G (we didn’t have on hand), used brown cane sugar 1/4 cup and only 1 packet of Truvia, used 1/2 cup crushed fresh pineapple and 1/2 cush mashed banana (my kids couldn’t decide if they wanted pineapple or banana), added a tablespoon of chia seeds.A crowd pleaser! Your recipes are awesome Katie!
This turned out great! It’s still delicious on day #4! I usually avoid baking because it can be a messy hassle (and I find it too easy to over indulge in the finished product) but this recipe seemed so simple and far healthier than a typical loaf/cake so I gave it a go. I followed the recipe just about to a T. Using whole grain spelt flour, flax, 55g madhava coconut sugar, 2 packets stevia, 1tsp cinnamon, and only 227g pineapple (a small can of dole crushed pineapple). Topped with a simple organic powdered sugar glaze and some toasted unsweetened shredded coconut. I love how customizable this recipe is. Next time I think I’ll throw in some raisins, walnuts, and maybe lemon/orange zest! Thanks, Katie.
Only comment I have is that it certainly does not make 14 slices. We got 8 slices, 66g each, out of the loaf and found them to be the perfect size. Any smaller and you’d barely get a fair taste. Not to mention how difficult it would be to cut slices that thin! No complaints, nothing wrong with yummy portions! 😉
Hi Katie,
Made this recipe last night to have after my jog. I used maple syrup instead of the sugar, and sprinkled it with some coconut before it hit the oven. OH MY GOSH- i thought it would be wonderful but its just … so so delicious. It combines my fav foods- coconut, pineapple. Ive already had 3 pieces, with coconut butter.
YUM.
Thank-you so much for a delicious breakfast.
Hi Katie!
I just made 2 batches of this in the form of cupcakes and mini cupcakes for the past weekend with FOUR social events(!) and I shared them at every event. They were much appreciated. I directed people to your website 🙂
This was my first time using Xylitol and I wondered about the taste of it (cuz aspartame is gross) – it’s just like white sugar. I used the full fat coconut milk as you suggested and used your option for bananas instead (too many in freezer, lol). The glaze on top with the coconut milk is great!
Thanks again for another great recipe 😀
So, I made this tonight. While it’s yummy, mine turned out super super dense and barely rose at all… And, my whipped cream, I followed directions but it never got fluffy and never peaked, so I used it as a glaze.
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Hi Katie,
What size loaf pan do you use for the Coconut Breakfast Cake?
A 9×5 will work.
I made this yesterday and am enjoying it for breakfast today! It’s just delicious!
I followed the recipe to the letter (I don’t like the taste of stevia so used 1/4 coconut sugar) and it came out exactly how it looks in the photo. I saw someone comment that their cake didn’t rise but I don’t think it’s supposed to, mine is flat but perfectly cooked 🙂 In fact, It’s almost too sweet for me, so I will reduce the sugar next time.
Maybe it’s the kind of salt I use (Celtic sea salt) but I am getting quite a salty flavour coming through, so next time I will reduce the salt from 1/2 tsp to 1/4 tsp.
I make this recipe all the time, I just love it! We live out in the middle of the desert in the Middle East right now, so I appreciate being able to find all the ingredients I need or sub when I need to. I always make 10 muffins instead of the loaf, so we can take them to school each day. They are a perfect healthy snack! I have substituted the recipe a little to suit what I am able to get in stores here:
1 white flour
1/4 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tbsp ground flax
1/4 cup brown sugar (I find this is sweet enough, without adding the extra 1/4 cup)
2 and 1/4 tsp pure vanilla extract
1 cup mashed bananas
1/2 cup full-fat canned coconut milk (see nutrition link below, for a lower-fat option)
Each time I do something different, I have tried chocolate chips, adding shredded coconut, and most recently walnuts.. and every time they are DELICIOUS! They only cook for about 20-25 minutes instead as well. Such a simple and delicious recipe 🙂
Thanks Katie!!