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:
Do you mix the Ener-G with water first? Or do you just plop the poweder in with the dry ingredients?
THIS LOOKS AMAZING. I’m so excited for it!
I know it says to mix with water… but I never bother! I just mix it in with the dry.
I love that egg replacer… it is so easy to use. I’d use it in so many more of my recipes, but I’m just afraid too many people don’t have it on hand.
I’m from New Zealand and can’t find chia egg or flax egg in normal supermarkets I know I could try specialty stores but that’s a bit of a pain! Could you use egg or something else, or maybe suggest where to find it?
Can not wait to try this! Breakfast cakes are my new favorite thing!
Sorry I haven’t used a real egg in over 10 years, so I don’t know how that would work. Unfortunately, I have no idea where to find anything in New Zealand, but I hope I get to visit there someday. 🙂
Iff egg replacer works I don’t see why a real egg wouldn’t. Perhaps reduce the amount of baking powder just slightly(1/4 tsp maybe?) and use 2 large eggs (keep baking powder the same for 2 medium eggs). Haven’t tried it out yet but want to!
I used 1.5 eggs and it worked perfectly. You do not need flax seeds.
I love pineapple and coconut and coconut milk…the cake turned out so moist looking! Makes me want to take a tropical vacation 🙂
Oh yum! This reminds me of a Pina Colada oatmeal recipe I made up that allowed me to have these gorgeous tropical flavours for breakfast! I haven’t been to Hawaii but this recipe reminds me of home (the Cayman Islands) – though I have a Hawaiian friend and she is always telling me about the pineapple plantations there, so I MUST visit!
This sounds amazing, I cant wait to try it out!
HOLY HECK YES!
I just made this and it is incredible!!! I know you said it gets sweeter, but I don’t even think the loaf will last until tomorrow to see if you’re right. This is delicious!
I just made one small change and that was to crush the pineapple chunks I had (I didn’t have crushed) in a blender with the other liquid ingredients. Otherwise I made it exactly as written, and it is awesome!
Haha, the title actually scared me haha
I really want to go to Hawaii! Wear a flower in my hair and dance In a Short beach skirt lol
YUM coconut cake! I definitely want to try this. I’m going through a major <3 affair with coconut right now.
Last year I took a vacation to Mexico but that was my only trip anywhere tropical. Never been to Hawaii but I'm jealous you went so much as a kid!
cake… for breakfast…that is guilt free? sign me up! i love coconut, too. thanks for sharing, Katie!
Coconut is the best springtime flavor!
How many slices did you get out of the cake to get the 60 cals per slice?
FYI, it says in the nutrition link.
Looks delicous! How many servings?
It makes one regular-sized loaf.