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 have any other recipes that use coconut milk? I’m looking for ideas to use the rest of the can up, but I haven’t found any yet.
Definitely :).
Any of the ice cream recipes or milkshakes are especially good for it: https://lett-trim.today/chocolate-covered-recipes/snackity-snacks/%3C/a%3E%3Cbr /> But really, any time one of my recipes calls for milk of choice you can use coconut milk :).
Thanks! I’m gonna have to get more coconut milk for the ice cream etc. This was so fabulous I ended up making more loaves today. I made one pumpkin and one with mixed berries.
Any chance you’ll share what you used for the double chocolate one you mentioned?
It’s probably going in my cookbook. 🙂
But otherwise, I’ll definitely post it because it’s one of my favorite recipes!
This bread is DELICIOUS, and I made a “frosting” of coconut butter and leftover pineapple. Ohhhhh m’gosh. And to answer the question, I loved Maui, but favorite tropical destination is Dominican Republic
Oh dear… I am for sure going to have to try your frosting idea! 🙂
Hi Katie! I recently discovered your site and fallen in love with it. I’ve been living gluten free and mostly vegetarian for 5 years now and your recipes are fantastic. I had a quick question about the pineapple cake. I make my own coconut milk and as a result, have a ton of leftover coconut flour. Do you think it would possible to substitute this flour for the spelt listed in the recipe? I haven’t baked with it much yet but I understand its a very thirsty flour and would appreciate any suggestions before I start experiment.
Cheers! 🙂
Katie, I’m still waitin’ on that yeast-free cinnamon roll recipe! 🙂
I think, after like ten experiments, I got a good recipe I’m excited to post… but I’m sorry to say it does have yeast now. I decided to add the yeast because it just didn’t taste cinnamon roll-y enough without it 🙁
YES! I love it there ! I’m actually going back this summer and can’t wait!!!!
Katie-
I love love love your blog. This week I am home for spring break and I have made one of your recipes every day. You do such a wonderful job!! Maybe you’d like my blog too. I would feel so honored if you checked it out sometimes! I’m struggling because I feel like no one ever reads my posts. Anyways good job again, you are amazing!!
I will definitely check it out! 🙂
Oh wow, yum. I will definitely be making this! I think I’ll try it with fresh pineapple though since I live in Hawaii! Come visit soon:)
This was awesome! I’ve made it twice now! Want to try again with your banana idea you listed in the comments. Thanks CCK!
I have currently been living in Saint Kitts for 2 years, and CANNOT wait to move back to the US. Island living is over-rated. I guess I’d enjoy it if I wasn’t here for school.
I just made a gluten free version — replace the flour in the recipe with 3/4 cup of Sorghum flour and 1/4 cup arrowroot starch. I also added about 1/4 cup of applesauce and used between 1/3 and 1/4 cup of brown sugar. It was delicious!