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Big Fat Coconut Breakfast Cake

You look like you could use a slice of coconut cake…

Soft and luxurious coconut breakfast cake is a family favorite in my house. Whenever we don't know what to have for breakfast, we'll make this recipe! It is highly recommended! https://chocolatecoveredkatie.com/2012/04/11/big-fat-coconut-breakfast-cake-2/

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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!

coconut cake

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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…

Soft and luxurious family-favorite recipe. Whenever we don't know what to have for breakfast, we'll make this recipe! It is highly recommended! https://chocolatecoveredkatie.com/2012/04/11/big-fat-coconut-breakfast-cake-2/

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.

pineapple bread

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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.

View Nutrition Facts

 

Whenever we don't know what to make for breakfast, we always end up making this cake! It's like biting into a slice of Hawaii... and so healthy you can have three slices! https://chocolatecoveredkatie.com/2012/04/11/big-fat-coconut-breakfast-cake-2/

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:

73 Healthy Coconut Recipes

 

Link Of The Day:

Cauliflower Pizza Crust

 

5/5 (9)

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Published on April 11, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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298 Comments

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  1. patrica says

    What size pan did you use? Also, for gluten free…..what flours did you use. ( The link does not take anywhere.)

  2. Katie says

    Hi KAtie, I’m making this cake now and I was just wondering if the temperature is with fun or without? Thank you

  3. Elke says

    I would like to make this recipe Easter at work, but we have several diabetics. What could I replace the flour with? Is there anything else in this recipe I would need to replace? Also, I would probably need to double the recipe. Would it then be good to bake in a 9 x 13? Thank you! It looks so yummy!

  4. Elke Royal says

    I would like to make this for Easter at work but would need to double the recipe. Would a 9 x 12 pan accommodate the doubled recipe?

  5. Briana Stone says

    I made it with fresh pineapple that I chopped up into small pieces. I also used oat flour and only 1/4 c maple syrup instead of the 1/2 sugar and it turned out good, not super sweet which is what I was going for.

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