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 know I’m not to good w/computers, but how do print the recipe for the coconut cake?
Copy and paste the recipe and put it on Word, then print it out. Or you could go on the settings tab on top right hand corner of web browser page and click on that, and click print.
Put this together with:1/2 cup + 2 Tbsp coconut sugar, walnuts, 2 very ripe bananas, 1/2 the pineapple amount, added shredded coconut, 2 tsp rum flavoring plus the vanilla , freshly grated nutmeg and twice the cinnamon. Was a major “big hit” prior to intensive yardwork day.
This just came out of the oven. PERFECT!!
It was moist and absolutely delicious!! Way better than I’d expected!
For the topping, I had no powdered sugar so I used some of the coconut milk cream that was at the top of the can with some reserved pineapple juice, a pinch of Xyla and shredded coconut. It wasn’t as pretty as yours, Katie, but equally scrumptious!!
Thanks for a new tried and true hit!!
Love your blog Katie and I just shared your recipe book post on my FB page!
In the recipe for breakfast cake , can you use Almond milk in place of coconut milk?
I ran across this site looking for something other than egg (ugh) for breakfast. I must say it looked delish just from the photos. I just finished tasting & I have to say…HOME RUN! My husband has been really supportive of my search for low-carb recipes (I’m diabetic and so not in control). It’s sites like yours that make my life livable. I can actually stomach eggs for the rest of the week if I know this is waiting for Sunday breakfast. Can’t thank you enough. I’m off to check out the rest of your recipes. THANKS!!!
Hi!
This sounds delicious! I was wondering if you knew approximately how much sugar is in it per serving. Thanks!
I made this cake yesterday using gluten free jules flour blend and it was awesome! Just wanted to let you know.
Debra
Hi Katie, we love this recipe. While i love the pineapple version my daughter loves the banana — gf. We just made the banana again., meat eating grandparents LOVE it.
A question , would it work replacing the banana/pineapple with strawberries? We have a lot we need to do a ok something with. A cake without a lot 9f sugar might b yummy. Thx
You can definitely experiment! Be sure to report back if you do!
You should call it Pina Colada Cake 😀 I loved its taste!
OMG this is sooooo good! So moist and flavorful! Yummmmm!