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 and pineapple are one of my favourite combinations! I’m getting bored of my current breakfast, this loaf looks like it would be the perfect thing to switch it up!
YUM! YUM! YUM! I adore coconut so much, I could bathe in it on a daily basis. Seriously. I’d straight up soak in it all day if I could afford it. The hubs and I went to Hawaii for our honeymoon. It was two weeks of pure pineapple and coconut encrusted bliss! We spent a week on Oahu two blocks from Waikiki and then another week on Maui in a super luxe resort with an incredible ocean view room. It really was magical. I sobbed like a little girl who had lost her kitten when we had to leave. We might get to go again this year! *fingers crossed*
I went to Hawaii years and years ago and it was the best family vacation we ever had. Loved it!! I would go back in a heartbeat (if I had the money). This cake looks good, but I’m not a big fan of coconut. Also, what is Ener-G?
I think you can just say “house-mate” when talking about your friend Emily.
Ener-g Egg Replacer. It is amazing stuff! Just a mix of tapioca starch and potato flour, or something like that… I love it because it’s economical (a big box can last for years!) and easy to use. Plus, no need to refrigerate ;).
http://www.ener-g.com/faq-egg-replacer
(I ignore their advice to mix with water. I just use the powder as a dry ingredient.)
I use it the same way and have never had a problem. Part of me would love to try the flax or chia replacement options but Ener-g is easy and lasts forever.
how about this I found when I googled: 1. Mix 1 dessertspoon of chia seeds with a quarter cup of water to make an egg substitute for baking cakes and cookies. should work, right? I have chia seeds (or eggs) never heard of Energ-Y before… also wondering… have pineapple juice on hand and coconut flakes… wonder if I can switch them around…
mmmm that looks so good! We baked coconut cupcakes on Friday (for my birthday!), and these pictures are reminding me of them. Looks delicious, Katie!
The cake looks so good! 50 calories is really low for a slice…is the serving size really small? I read that there are 14 servings. Not knowing, I would think you would get a really tiny slice. Please let me know! Thanks!
As I wrote in the post, it makes one normal-sized loaf. Obviously you can eat more than one slice (especially with the calories being so low for a slice). I don’t mean to insinuate that one slice is the suggested serving for a meal; I always calculate my recipes for one (as opposed to two slices, two cookies, two of anything else) because I don’t want people to get confused and think the stats are for one when really they’re for, say, three slices ;).
I’ll have to make this! Sounds wonderful! 🙂
This cake looks so good. SO GOOD! Coconut just screams summer for me … I think I need to make this, and then eat it outside. Immediately 🙂
I have been to Hawaii for my honeymoon! Now, …in June, we’ll be going to Thailand for our 10 yr anniversary!! I am very excited for the trip, and of course now it seems like Thailand is coming up all the time! Now I can look forward to the coconut, among the many exciting parts of the trip…snorkeling, being away from kids for 10 days, being with my man for 10 days, the awesome new resort we’re staying at, …with awesome breakfasts every morning!!! Thanks for letting me be excited some more!!! Have a great night!!!
Thailand is one of my favorite places in the world. Eat some extra coconut curry for me! 🙂
And enjoy the hopefully-beautiful weather!
I adore coconut – it’s one of my favorite flavors in the whole world! I’ve been making coconut cake protein smoothies all week!
I’ve been to Hawaii twice, and I hope to go back one day! My favorite breakfast in Hawaii was macadamia nut pancakes with coconut syrup and fresh fruit. Amazing.
Cake for breakfast is always a good idea! Yum!