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:
Katie, can you use other flours and get similar calorie counts and results? Such as coconut flour or oat flour?
So I’m finally getting around to trying this – it’s been in my file forever. Very excited! I scrolled through all the pages of comments but couldn’t find this particular question… How much of the shredded coconut and/or chopped nuts would you suggest using?
Half cup of each should be a good starting point 🙂
OH MY GOODNESS!!!
Just served it to my family for breakfast, and oh my….
Even when using non-canned coconut milk it was so rich and amazing.
My family absolutely loved it, the four of us finished the entire loaf haha!
I added a coconut oil glaze and chia seeds in place of flax, along with some shredded coconut.
I would certainly recommend this to everyone and anyone even if you aren’t vegan!
I will DEFINITELY be making this again!
Has anyone tried using almond flour in this?
I made this a few weeks ago and it’s amazing!!! So moist and delishous!! I’m have you tried it as muffins? I backpack and this would be the perfect summit treat, but I think muffins will hold up better in my pack. I’ll let you know how they come out!
HI, Katie
can I use Bob redmills Gluten free all purpose flour in this receipe
THANKS
CURIOUS dOROTHY
I’ve done it here and it works well in Katie’s bread recipes.
I have made this cake many times and I absolutely love it. It does get much sweeter with time and I like the moistness of the whole thing.
Great recipe! This was a hit with my non-vegan friends. I used both brown and white sugar. I had to cook it for 50 minutes to cook it through. Still moist and delicious. It was all devoured within 1 hour of coming out of the oven – seconds for all. Five stars!
I love this recipe. !!!!!!
Regarding the banana version of the pineapple bread, do I have to use the canned coconut milk or can the kind that comes in the carton be used? Also what if I want to increase my pineapple but decrease the amount of bananas, how many bananas should I decrease if I use a whole cup of the pineapple, 1 banana? Any advice/suggestions are appreciated! Thank you for always sharing your wonderful recipes!
You can sub a different milk. As far as the other question, unfortunately there’s just no way to know how (or if) it will work without experimenting, but be sure to report back if you do try!