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:
Hi Katie,
Made this recipe last night to have after my jog. I used maple syrup instead of the sugar, and sprinkled it with some coconut before it hit the oven. OH MY GOSH- i thought it would be wonderful but its just … so so delicious. It combines my fav foods- coconut, pineapple. Ive already had 3 pieces, with coconut butter.
YUM.
Thank-you so much for a delicious breakfast.
Hi Katie!
I just made 2 batches of this in the form of cupcakes and mini cupcakes for the past weekend with FOUR social events(!) and I shared them at every event. They were much appreciated. I directed people to your website 🙂
This was my first time using Xylitol and I wondered about the taste of it (cuz aspartame is gross) – it’s just like white sugar. I used the full fat coconut milk as you suggested and used your option for bananas instead (too many in freezer, lol). The glaze on top with the coconut milk is great!
Thanks again for another great recipe 😀
So, I made this tonight. While it’s yummy, mine turned out super super dense and barely rose at all… And, my whipped cream, I followed directions but it never got fluffy and never peaked, so I used it as a glaze.
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Hi Katie,
What size loaf pan do you use for the Coconut Breakfast Cake?
A 9×5 will work.
I made this yesterday and am enjoying it for breakfast today! It’s just delicious!
I followed the recipe to the letter (I don’t like the taste of stevia so used 1/4 coconut sugar) and it came out exactly how it looks in the photo. I saw someone comment that their cake didn’t rise but I don’t think it’s supposed to, mine is flat but perfectly cooked 🙂 In fact, It’s almost too sweet for me, so I will reduce the sugar next time.
Maybe it’s the kind of salt I use (Celtic sea salt) but I am getting quite a salty flavour coming through, so next time I will reduce the salt from 1/2 tsp to 1/4 tsp.
I make this recipe all the time, I just love it! We live out in the middle of the desert in the Middle East right now, so I appreciate being able to find all the ingredients I need or sub when I need to. I always make 10 muffins instead of the loaf, so we can take them to school each day. They are a perfect healthy snack! I have substituted the recipe a little to suit what I am able to get in stores here:
1 white flour
1/4 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tbsp ground flax
1/4 cup brown sugar (I find this is sweet enough, without adding the extra 1/4 cup)
2 and 1/4 tsp pure vanilla extract
1 cup mashed bananas
1/2 cup full-fat canned coconut milk (see nutrition link below, for a lower-fat option)
Each time I do something different, I have tried chocolate chips, adding shredded coconut, and most recently walnuts.. and every time they are DELICIOUS! They only cook for about 20-25 minutes instead as well. Such a simple and delicious recipe 🙂
Thanks Katie!!
Wow! This cake is amazing! I used chia seeds instead of flax, WW flour, really over ripe bananas instead of pineapple (only Stevia & 4Tbsp palm sugar b/c the bananas add sweetness) & added shredded coconut & walnuts. It’s soooooo moist with amazing flavor. Didn’t want to add extra sugar for a glaze (where on earth do you find unsweetened powdered sugar?) so I melted a bit of coconut oil & mixed it with some coconut milk, poked holes in cake, drizzled over top & sprinkled unsweetened coconut. A keeper!
instead of spelt flour and or white flour can I sub with coconut flour? and if so, is the ratio the same?
I made this this evening and it was delicious! Even my dad (who would normally turn his nose up at a healthy dessert) loved it! I made it in a circular cake tin instead of a loaf and reduced cooking time to 20 mins which worked perfectly. Also added some shredded coconut to the dry mix
I’ve made this recipe 4 times now – love it! Great flavours and hits the spot with a cup of tea. My version uses whole wheat pastry flour, banana and coconut sugar. After finding my first loaf a bit crumbly I have been adding 1 egg and that’s worked well. This loaf does not rise very high, but bakes nicely. I bring it to my gym for our after-workout treat and everyone loves it! Thanks!
Hi Katie! I have a question for you –
What is your opinion about erythritol? I noticed that a lot of your recipes call for xylitol, but the Whole Foods in Columbus, OH doesn’t have it! D: Can erythritol be used in place of xylitol?
Thanks for everything you are! I am completely addicted to your blog. I’ve fallen head over heels in love with (healthy) baking! 🙂
Hey Katie! I have decided to make this coconut cake because it looks absolutely scrumptious! I don’t understand what this means though: 1/4 cup plus 2 tbsp xylitol or sugar (or brown sugar or coconut sugar are also fine.)
I don’t have xylitol so i have decided to use brown sugar. Now how much do I need to add? 1/4 cup or 2 tbsp. I don’t understand. Please heelppp!!
You use 1/4 cup brown sugar plus 2 tbsp brown sugar.
I just made your Big Fat Coconut Breakfast Cake. Wow! This is fabulous! The is worthy of a dessert being served to company who are omni’s. This is a keeper! Thank you.
Hey, I was just wondering if anyone had tried this with puréed strawberries and how it worked. Thanks!
i wwas just wondering how to crush pineapple…sleep deprived brain wanted to let toddler for at it with a toy wooden mallet. maybe i will have a coffee and pulse it in the vitamix 😉
Katie,
I made this recipe for Easter Sunday but made a few substitutions: Instead of crushed pineapple, I used sugarfree applesauce, then added dried pineapple and cranberries. The bright cranberries made the whole thing pop.
We served it with a tropical fruit medley of pineapple, papaya and mango, and everyone gobbled it down.