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:
Oh YUM.
Is it possible to use almond flour or coconut flour (or a mix of the two) in place of spelt flour ?
Sorry, I don’t know.
I think you’d have to add something as a binder, such s xantham gum. Please report back if you do experiment!
The closest place I’ve been to with a tropical climate was Orlando/Indian River. I don’t regret that though, that area of the states has some of my favorite locations. I adore Savannah.
Has anyone made a GF version?
Yes! I made it last night using sweet sorghum flour instead of flour. Just the same amount and no extra binders needed. Note, as I am not vegan, I used 2 eggs rather than the egg replacer – not sure if that helped bind more than a flax egg would.
Other substitutes were that I replaced crushed pineapple (because I didn’t have any) with 1/2 cup mashed banana and 1/2 cup pineapple juice. Amazing, it tasted soooo moist and there were so many flavours! I wanted to come back and thank Katie for the recipe so I hope I helped you out at the same time letting you know a GF version worked perfectly!
Anna, thank you SO much! I felt so badly when I couldn’t answer the people who asked about a gf option, as there’s so much I still need to learn about gf baking. But now I can just direct them to your comment :).
Thank you! I’m going to give it a try today 🙂
Single ladies version? 😉
This is a really old post, but the recipe would still work! https://lett-trim.today/2011/01/13/pia-colada-cupcake-for-one/%3C/a%3E%3C/p%3E
just made this and it was super delicious! Thanks Katie! Even my omnivore friend liked it 🙂 I had no Ener-G so I used flax egg 🙂 Maybe I’ll make this for the first Vegan Bake Sale which I’m organizing in my city! I have never been to Hawaii so far but hopefully I’ll visit Honolulu next year 🙂 Lots of love
I’m really glad it turned out well!
And thanks for reminding me about the vegan bake sale. I completely missed the one in Dallas last year, and I don’t want to do that again!!
I love your RECIPES. I’ve been on a coconut craze lately and this totally feeds into it. Question: Could I sub applesauce instead of banana? (Too much sugar for me due to some meds I am taking) and can I sub coconut flour for spelt?
I can’t vouch for either, since I haven’t tried it.
However, the applesauce would be fine, texture-wise. I just can’t personally vouch for the taste.
I doubt using all coconut flour would hold up, but you’re welcome to experiment… and be sure to report back if you do!
There are many days where I check your blog and I curse your name….this was one of them! I made this yesterday and we love it! I felt like the pineapple added sweetness and moisture w/o really adding pineapple flavor which either is fine for me but I was worried about my little ones not liking it.
We even managed to keep a little left over to have this morning 😉
Another great creation!
I may try pineapple then…. I’m just controlling sugary fruits in my diet right now but I love when morning bread has a moistness too it! 🙂 Ugh! This blog keeps me in the kitchen LOL
Aw thank you, Jenny!
I agree about the not-so-strong pineapple taste. I was originally going for a pina colada bread, but the lack of super-strong pineapple flavor made me change the title ;).
How do I stop the emails from coming into my inbox from the comments? I tried unsubscribing and it didn’t seem to work… 🙁
Deb,
You should be off!
hei katie, been stalking you and your mouth watering recipes for over a year now.
i had a request with pretty please on the side, didn’t know where it would be most appropriate to post it…so here it goes – could you maybe try experimenting with coconut flour in baking recipes?i’ve read a lot about it, been using it for quite a while now, however, it doesn’t seem to yield the brilliant results some people rave about.
many thanks for taking the time to read the comment.
Hi Ania,
I actually have started :). I only have one recipe posted (the gluten-free breakfast pizza), but there are two more so far that I want to post. And I’ll keep experimenting.
Could I have this for breakfast every morning!?!? It looks absolutely delicious!