Get two new free healthy recipes each week. Sign Up

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/

pin-it

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

pin-it

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

pin-it

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)

Rate this recipe

Published on April 11, 2012

Meet Katie

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

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

298 Comments

Leave a comment or reviewLeave a rating
  1. Samantha says

    Coconut tab…coconut bread? How did you know I am onto everything coconut right now?! This looks so good it is distracting me from my homework. I have told it later.

    Anyway I REALLY want to see Hawaii but haven’t yet. It is absolutely on my list of places to see. I have been to Australia however which definitely has some tropical areas. It was an amazing experience.

    What I really love about this post is that it is dark and stormy for me right now and your post is all sunshine and warm feeling. 🙂 Definitely what I needed!

    • Nicole says

      Just pulled mine out of the oven! I added shredded coconut to the dry ingredients and used oat flour instead of spelt or white. Can’t wait to taste it!

      • Elke says

        Thank you. I was wondering myself what do use in place of the white flour because I’m trying to make this for a diabetic. Did your cake turn out OK? Did you change anything else in the recipe?

  2. Molly says

    Believe it or not, one of my favorite tropical locations is Guatemala. When I lived there, I would visit this black sand beach. My hotel was literally right on the water and had this beautiful porch area where I could sit, watch the waves, and drink coconut water from a coconut. Oh, and Honduras is great, too; when I was there, my snorkeling guide literally climbed a tree to fetch a coconut for me! He cracked it against the tree and I scooped out the flesh with my hands…primitive, maybe, but divine!

    • Chocolate-Covered Katie says

      Coconut water from the actual coconut is 100 times better than any of the ones I’ve found in cartons. 🙂
      I love how they can crack the coconut open with their hands… I have a difficult time even using a knife or a hammer!

      • Sabah says

        I recently cracked my first coconut – chucked it out of the window of my 1st floor flat! It was great, got my flatmate to run down and retrieve it for me 😛 I’d put it in a plastic bag though, next time…

  3. The Mrs @ Success Along the Weigh says

    This looks AMAZING! I’m not even a big coconut person but I’ll probably make this!

    We’re going to Hawaii in a few weeks, our 15th trip. We have land there where we’ll likely retire one day unless a spot opens up at a location of the Mr’s work on Kauai. I just found a house in the neighborhood we want so I’m itchin’ to get on the ball.

  4. Lena says

    I hate to be that person who says “What can I substitute … with?”, but this cake looks awesome and I love coconut – but I don’t think I’ve ever had pineapple in my house before and they’re quite expensive around here, because there aren’t any grown in the country. Is there any way it can be substituted for something else?

    P.S. Unrelated, but I just made your cornbread and in my excitement of making it, I didn’t notice that the corn I was using (I defrosted frozen corn because I didn’t have any canned corn) was expired in 2008 and in 2010. D’oh…

    • Chocolate-Covered Katie says

      Oh haha you are THAT person, huh? 😉

      Ok, so technically you can use anything… I am obsessed with versions of this bread, and I am trying to decide whether to put the pumpkin version or the double chocolate chip version in my cookbook. Or maybe strawberry… In any case, you can use mashed banana, pureed strawberries, or pretty much whatever else you wish as long as it’s 240 grams (usually 1 cup) and liquidy (i.e. don’t use pineapple chunks). But also, look for crushed pineapple in the canned section of many grocery stores.

    • Kailee says

      I used canned pineapple chunks because I didn’t have crushed pineapple either. I just crushed them in the blender with the liquid ingredients.

      This cake was amazing!!!

  5. Suzie says

    Yum! Seriously I have a recipe bookmarked very similar to this and planned to make it this week, but I think I will have to make yours now– it being a little healthier and well stealing my heart…

  6. Christie F says

    I’ve got some in the oven this morning! I’ll let you know how I/we like it whenever my mouth isn’t full…LOL. Love the Easter dress, by the way. And, I noticed your hair right away- the highlights are very nice. Have a great day!

    Christie

  7. Alex says

    Do you mix the Ener-G with water first? Or do you just plop the poweder in with the dry ingredients?

    THIS LOOKS AMAZING. I’m so excited for it!

    • Chocolate-Covered Katie says

      I know it says to mix with water… but I never bother! I just mix it in with the dry.

      I love that egg replacer… it is so easy to use. I’d use it in so many more of my recipes, but I’m just afraid too many people don’t have it on hand.

      • Tanya says

        I’m from New Zealand and can’t find chia egg or flax egg in normal supermarkets I know I could try specialty stores but that’s a bit of a pain! Could you use egg or something else, or maybe suggest where to find it?
        Can not wait to try this! Breakfast cakes are my new favorite thing!

          • Rebecca Boot says

            Iff egg replacer works I don’t see why a real egg wouldn’t. Perhaps reduce the amount of baking powder just slightly(1/4 tsp maybe?) and use 2 large eggs (keep baking powder the same for 2 medium eggs). Haven’t tried it out yet but want to!

  8. Anna @ The Guiltless Life says

    Oh yum! This reminds me of a Pina Colada oatmeal recipe I made up that allowed me to have these gorgeous tropical flavours for breakfast! I haven’t been to Hawaii but this recipe reminds me of home (the Cayman Islands) – though I have a Hawaiian friend and she is always telling me about the pineapple plantations there, so I MUST visit!

  9. Kailee says

    HOLY HECK YES!
    I just made this and it is incredible!!! I know you said it gets sweeter, but I don’t even think the loaf will last until tomorrow to see if you’re right. This is delicious!
    I just made one small change and that was to crush the pineapple chunks I had (I didn’t have crushed) in a blender with the other liquid ingredients. Otherwise I made it exactly as written, and it is awesome!

  10. Ali @ Peaches and Football says

    YUM coconut cake! I definitely want to try this. I’m going through a major <3 affair with coconut right now.

    Last year I took a vacation to Mexico but that was my only trip anywhere tropical. Never been to Hawaii but I'm jealous you went so much as a kid!

  11. vicki wadlow says

    Katie, Love your recipes. I like to print them out to use in the kitchen. Is there a way to print just the recipe without the comments? I do this from my iPad and when I later go to the printer to retrieve the recipe, I have one page of recipe and sometimes 20 pages of comments! Any way to prevent this?

    • Chocolate-Covered Katie says

      What I do with recipes is I copy and paste just the recipe into a word document (highlight the recipe and press “control c” then click in the word document and press “control v”)

      That way you can fit a lot on one page, and you can even reduce the font size so you save paper ;).

    • Tiffany says

      In some browsers you can highlight just the recipe part, and then press Print, and in your options check the box that says “Print selection only”. I use Chrome and this works perfectly for me!

  12. caterina says

    I LOVE coconut, and love all your recipes! they are so straight-forward that, even if I have no experience as a cook, I am not able to mess them up! I am trying to stay sugar-free and don’t like artificial sweeteners: do you think I could subsitute mashed bananas or pureed dates/prunes/raisins for the sugar?

    • Jenny D says

      I like to use coconut palm crystals or sometimes maple sugar (made from pure maple syrup). Both have the same amount of calories as real sugar but no icky after taste and its not artificial. You should try to Google those. You could also look into date sugar (made from dates). I mainly use coconut palm because price wise I get more. Maple and date sugar is pricey for a small amount!
      Also you can wean yourself down on the amount of sweetness. In most recipes I can cut it in half, sometimes just a few tablespoons depending on the recipe.

      This recipe makes a pretty moist bread already, adding pureed fruit might make it not turn out very well.

  13. Sarahishealthy says

    I read a lot of blogs, but this is the only website where I want to make EVERY SINGLE recipe you post. Seriously, you need to slow down because my recipe files can’t keep up! 😉

    I made your coconut macaroons again last night, and they were as delicious as always!

  14. L. says

    Coconut and pineapple, you said the magic words! I really wish I had canned pineapple in my pantry, because I want to make this bread right now! I’ll have to wait until I can get to the grocery store, but then I’m making it for sure!

  15. Rachelle says

    The title of this post spoke to me in a way that nothing has been able to speak to me in a LONG time, lol. 🙂 Coconut is my favorite food, I will be trying this shortly! Thanks!

  16. Dudette (Miss Lebowski) says

    I assumed you called for canned pineapple. Fresh would work too, right?! I happened to have some fresh pineapple at home. I love pineapple, and coconut (oh those easter macaroons…).

    As for tropics, I’ve been to Costa Rica, and I lived in Kenya. Well, I don’t know if Kenya would be considered tropical, but they certainly have tropical fruits, the baby bananas were my favorite, and the mangos…

  17. Deb says

    What flour would you recommend to make this gluten free? Coconut flour? And would I need to add any xantham gum? Sounds delicious!!!!

  18. Amber with Slim Pickin's Kitchen says

    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*

  19. Janet says

    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.

      • Samantha says

        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.

        • heidi says

          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…

  20. kris says

    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!

    • chocolate-covered katie says

      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 ;).

  21. Colleen says

    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!!!

  22. natalie @ southern fit foodie says

    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.

  23. Ela says

    I used to live in HI! And I adore the sound of this cake. I can’t do bananas at the moment, so pineapple/coco sounds fantastic.

    I think it would be very easy to make gf also–I’ll let you know if I do it.

    Quick question–do you use the ener-G dry, or do you mix with water first?
    thanks,
    Ela

  24. Kelly says

    I just got back from Kaua’i! Most incredible vacation of my life!! The pineapple here is incomparable to the fresh, deliciousness of the pineapple there! Thanks for this recipe, I absolutely adore your blog 🙂

  25. J3nn (Jenn's Menu and Lifestyle Blog) says

    Sounds like a slice of Hawaii, which no, I haven’t been to, sadly. And I like your sugar-free powdered sugar idea; does xylitol have a… uh, negative effect on you at all? My husband had too much of it once and banned it from the house thereafter, LOL.

  26. Katie @ Nutrition in a Peanut Shell says

    This looks awesome! I love pineapple anything- especially freshly cut pineapple. And (virgin!) pina coladas!

  27. Sarah says

    I just took mine out of the oven, and it exceeded my expectations, which were pretty high to begin with! 🙂
    I love how moist it is from the pineapple, and the coconut flavor is not too strong but delicious nonetheless. I had a slice, and then I had to come tell you how good it was. But now I must leave because I want another slice :).

  28. Kary says

    My husband and I were in Hawaii last month and absolutely loved it! He wants to move there now, as in, he is actually applying for jobs (haha). As soon as I saw this recipe I went and made it, it’s in the oven now… smells amazing 🙂 This is one of my favourite flavour combinations, its a close second to the all-time amazing peanut butter and chocolate combo. I love “healthy” desserts! 🙂

  29. Shana says

    This cake looks amazing! Can’t wait to get to the store to buy coconut milk! Can it be made into cupcakes? I love Chocolate Covered Katie! 🙂

  30. Kara @Nutritious-n-Delicious says

    Mmmm reminds me of all the coconut and pineapple I ate in Puerto Vallarta over spring break… Take me back please!!!! :p

    I do have one question however. I am semi-new to stevia, so I’ve never heard of “uncut” stevia. What do you mean by “uncut”?

    Can’t wait to try your recipe as always!

    • Chocolate-Covered Katie says

      If you’re using pure stevia extract (without ANY other ingredients listed) it’s 1/8 tsp. But the packets, such as NuNaturals or Truvia, are cut with things like maltodextrin or erythritol to make them easier to measure.

  31. Kat @ a dash of fairydust says

    Oh. My. God.
    This sounds so,so good. I NEED to try this as soon as possible… Seriously,I do.

    I have to admit that I’m one of those persons who are afraid of coconut milk because of its saturated fat,but I don’t think you could call this a coconut cake if you don’t have anything coconutty in the batter! Therefore,I see this recipe as a good way to conquer my (stupid) ED related fears! 🙂

  32. Attars @ ad un soffio da me says

    mmmm yummy!!!!I love doing breakfast with a slice of cake!!
    Yesterday I went to ours natural grocery store (We don’t have whole food and neither trader’s joe… :'( ) and I bought coconut milk, but there wasn’t any specification if it was canned or carton coconut milk…what’s the difference???
    thanks,
    attars

  33. Attars says

    mmmmm yummy!!I love doing breakfast with cake’s slice!!
    I yesterday went to ours “natural” grocery store (we don’t have “Whole food” neither “Trader’s Joe”… :'( ) and I bought coconut milk, but there wasn’t any specification if it was canned or carton coconut milk, what’s the difference??
    thanks,
    attars

  34. Katie @wishandwhimsy says

    Katie, you’re recipes always look fantastic. AND, I love Hawaii. I’ve been a few times on vacation and would love to go back. Thanks for all you share on your blog. Feel free to visit my little blog, wishandwhimsy.wordpress.com. Wishing you the best. katie

  35. Susan says

    Long time reader, first time commenter!
    This recipe was breakfast this morning, and boy oh boy was it ever good! We took your advice to spread coconut butter on top, and it was like eating the most sinful coconut cake ever! Yet totally healthy, and I didn’t feel badly serving everyone (myself, my picky hubby and son) three slices.
    Great, great recipe!

  36. Sarah S. says

    You lived in Japan as a child? Soooo jealous! Japan is actually my favorite tropical-ish place. I realize they have quite the range of weather there… I just think it’s the prettiest country on earth ^.^

  37. Katie @ OhShineOn says

    I’m a huge fan of breakfast cake… HUGE! Thing is, I really don’t love coconut all that much. Is that bad? Tell me it’s not. Do you think I could sub in some flaxseed and raisins? That might be a fun little thing to try!

  38. Emma the Hungry Hippie says

    Loved loved LOVED this cake!
    🙂
    I added in the optional walnuts and shredded coconut, and it was absolutely perfect! Thanks, CCK!

  39. Ashley says

    Love your recipes! This one sounds so amazing I wish I had time to make some before class right now! Maye I’ll make it for graduation in a few weeks when my fellow coconut lovers come to celebrate (my husband is anti coconut :/ ) One question though, I’m not vegan (thought I’ve begun to really enjoy cooking vegan recipes!) and was wondering about the 2tsp ener-g that you used, in your substitution line next to it one of options for another egg substitute said to use enough for 2 eggs, would this mean I should use 2 real eggs? It seems like a lot of liquid compared to what you used,maybe ener-g should be on my healthy dream grocery list lol

    • Jenny D says

      Scramble one egg really well then use 2tsp of it. That is what I used to do then save the leftover egg to add to my breakfast scramble. I used flax meal (its super cheap) in this and most recipes now or maybe 2tsp of baking powder?

      Hey Katie, do you need a ghost writer to help answer all these comments?! 😉

      • Chocolate-Covered Katie says

        Oh goodness, yes. That would be awesome ;). I wish I could figure out a way to send some comments to a different inbox.
        The problem is that people keep asking the same questions over and over (especially on posts with over 500 comments). I completely understand why they don’t want to go back to look for their answers in the other hundreds of comments… but it’s no fun saying the same thing over and over! I wish more people knew about “control f” where you can search the comments for keywords!

        • Andrea says

          I had no idea about control f and now I’m so glad I do! That will make things much easier since you get so many comments on your posts. Maybe you should mention that in a couple of posts because I bet most people don’t know about it.

        • Jen says

          Definitely mention Control F…that saves us from having to search thru tons of posts-big help to everyone involved…I didn’t know about it before, so thanks! And I’m making this right now…dying to try it!

        • shalom says

          Suggestion: Put a Q&A section at the end of each post, then answer the most frequent questions there. You could also include interesting reader tips (like using gf flour) or links to the tips in that section. Then if someone asks a question that has already been answered, just ignore them or refer them to the Q&A section in the post. You could also include a note about the control F feature there. I’m an old MS Dos user and I still use WordPerfect so I use that feature as well as others a lot.

  40. Genevieve says

    Wow, this looks amazing! I love anything with coconut and tropical flavours, and I attempted to make my own coconut-pineapple-banana loaf recently, but it didn’t turn out quite right. Next time, I will follow your recipe, since it looks so moist and dense – just the way I prefer my loafs/cakes!
    Also, I just went to Thailand for the first time last month and I loved it there – so many fresh fruit smoothies and coconut water everywhere!

  41. Lauren says

    This is going to sound really amateur and naive, but how do you suggest crushing the pineapple and draining it?

  42. katie says

    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.

    • Anna @ The Guiltless Life says

      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!

  43. Sonja says

    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

    • cck says

      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!!

  44. Abby says

    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?

    • cck says

      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!

  45. Jenny D says

    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!

    • Abby says

      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

    • cck says

      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 ;).

  46. Deb says

    How do I stop the emails from coming into my inbox from the comments? I tried unsubscribing and it didn’t seem to work… 🙁

  47. ania says

    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.

  48. Heidi Lynn says

    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.

  49. Sami B says

    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

  50. Vée says

    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! 🙂

    • Chocolate-Covered Katie says

      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 🙁

  51. Emily Goswick says

    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!!

  52. Kari says

    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:)

  53. Lauren says

    This was awesome! I’ve made it twice now! Want to try again with your banana idea you listed in the comments. Thanks CCK!

  54. Susan Sanchez says

    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.

  55. Marina says

    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!

  56. Alexa says

    mmmm just made this it was DELICIOUS!! I subbed a few things, so here’s what I did in case people are wondering if it will work (because it DOES!)
    Used all ingredients originally written except:
    – Just used sugar
    – Subbed ripe banana for pineapple
    – Subbed soy milk for coconut
    – Added 1 T coconut oil
    And cooked in muffin-form.

    For the glaze, I did what Katie said and just mixed powdered sugar and soy milk, and then added some shredded coconut on each muffin. These things are ADDICTIVE!

  57. Suzi says

    I made this yesterday and it was AMAZING. I think next time I’ll try to make it in a muffin tin to try to get 8 servings out of it because the way I cut it I ended up with 8 servings. I’m not vegan so I used two eggs, and used turbinado sugar and stevia in the raw for the sweeteners called for and it was amazing! As I still have half a container of coconut milk I sort of want to make another one BUT I’ll actually be taking off Friday on an cruise of the western Caribbean, which is in keeping with your theme of “some place tropical” have yet to make it to Hawaii, but I was on a big explore Europe kick when I lived in NC, Now I’m in Upstate NY and ready to explore warmer locations! Thanks for another amazing recipe!

  58. Becca says

    Sooo, because I am not great at following directions I used pineapple chunks instead of crushed. I had a fresh pineapple and just didn’t think to blend it up, so I made little chunks instead. It was still good and tasted very tropical! I also added macadamia nuts and made it gluten free. I did two mini loaves and in, let’s see, an hour? One entire loaf is gone (between me and my son). YUM!

  59. Ela says

    OK–I made a GF version.
    Here’s what I did:
    Instead of 1 cup wheat/spelt flour I used:
    1/2 cup white rice flour (62g)
    1/4 cup tapioca starch (31g)
    1/4 cup potato starch (not flour) (34g)
    1 tsp xantham gum

    Other than that, I kept the recipe just like you said, which you know is not my usual m.o.–I’m an incorrigible recipe tweaker! Oh but I didn’t put any glaze one.

    The reaction: it came out moist, chewy, soft and delectable. Most importantly, my husband, who doesn’t usually like gf and sugar free recipes (he’s a total omnivore and gluten and sugar lover) _loved_ it! I’ve never had pineapple coconut cake before, but he has, and he said this might be the best he’s ever had. He’s already eaten four pieces of it! I’ve had a piece too, and liked it a lot.

    So, major success, as judged by the most ‘healthy-recipe-resistant’ man I know!

    Katie, would you be willing to crunch the numbers for the nutritional stats with the ingredients I listed? I don’t think they’ll be very different than with the wheat flour, but I’d love to know what they are. I don’t have calorie counting software (is there any you recommend?)

    thanks,
    Ela

    • Chocolate-Covered Katie says

      Thank you so much for posting this! A lot of people ask about gf versions of some of the recipes I post, so I’m really happy to have a tried-and-true recipe to show them. I’ll definitely point anyone who asks to your recipe .
      As for nutritional info, I use a free website: spark recipe calculator. Hope that helps!

        • Jonelle says

          I made this for Easter using only coconut flour as a substitute for the white flour and the texture was a bit off. It still tasted good, but was really crumbly and had a VERY slight grittiness to it. It still got eaten, but I think if you substitute the flour you need to do it with a blend like Ela suggests above & not just straight coconut flour.

      • Vicki says

        I love this recipe. I love the pineapple version and my daughter the banana version.

        My heart sank when I couldn’t find the gluten-free version (the link isn’t working, at wasn’t for me today). I’m so excited I found it after much searching. I’ll be baking both versions for christmas breakfast.

        Thanks Katie and Ella!

        5/5

        5/5

  60. Sabrina says

    Katie,

    If I’m going to sub in ripe banana – would it just be one ripe banana? Or should I mash up banana and measure exactly one cup out?

    Thanks!

  61. Sabrina says

    Thanks Katie!

    P.S. After dinner tonight my boyfriend asked where the cookie pie was – he was very disappointed when I told him I hadn’t made any today!

  62. Natalie says

    Since this is coconut cake, can you use coconut flour? I am GF, bean and legume free and basically ALL grains. So I can’t use spelt or rice flour….but I can use almond meal, flax meal and coconut flour! ???

  63. mentalutopia says

    OK, this is probably a dumb question, but if I don’t have any chia seeds or ener-G egg stuff, can I just use eggs? Obviously the recipe would not longer be vegan, but I’m OK with that.

    My husband and I went to Hawaii for a second honeymoon when I was pregnant with our 3rd child. It was quite some time before I was able to eat grocery store pineapple without extreme disappointment. It’s just no comparison to fresh pinapple straight from the field.

  64. Krista says

    I’m new to your site, learned about it from my Health Coach, and make this cake tonight. The flavour is great, and I opted to added shredded coconut and chopped walnuts. However, it’s definitely not “cakey”, it’s too soft. I’m not sure where I went wrong as I look over all the ingredients. I even baked it for an extra 10 minutes just to see if that would make a difference, it did but not much. I’d like to try this again. What should the consistency look/feel like before I put it in the oven?

  65. Krista says

    Here’s what I did. The flavour is great. I wonder if I messed up with my pineapple and the stevia:

    ■1 cup spelt flour
    ■1/4 tsp cinnamon
    ■1 tsp baking powder
    ■1/2 tsp salt
    ■1/2 tsp baking soda
    ■ 2 chia eggs (2 tbsp of chia seeds and 1/2 cup of water)
    ■1/4 cup sugar
    ■ 4 single serving packets of stevia (the packets look like what sweet’n low would come in)
    ■2 and 1/4 tsp pure vanilla extract
    ■1 can (I read it as a can instead of a cup) crushed pineapple, drained
    ■ 1/2 cup full-fat canned coconut milk ■chopped macadamia walnuts and shredded coconut (handful)

  66. Newish to Vegan Baking :) says

    I used raw cane sugar & whole wheat flour because I didnt have the other ingredients on hand. My oven even stopped working so I had to use the toaster oven instead. Soooo worth it! It was soft, dense and soooooo YUM! My parents loved it! Thank you!! 😀

  67. Melodie says

    I love coconut so I tried this recipe yesterday. I found it to be a little bland :-(. I know you appreciate feedback, so I thought I’d comment.

    Thanks for your blog! I am always on the look-out for healthy desserts and since I found your blog I have checked it almost daily!

    • Chocolate-Covered Katie says

      Hi Melodie,

      Yes I very much do appreciate feedback–both good and bad. Can you tell me more about what sweetener you used and exactly how much? And did you make sure to put in all the salt? Did you make any changes to the recipe?

      • Melodie says

        Aside from using whole wheat white flour instead of the spelt, I did everything just as the recipe said (using only sugar as the sweetener, but in the amount you specified).

          • Melodie says

            That’s interesting, Katie. I did not have spelt which is why I tried the white whole wheat. l’ll use a different flour next time. I have not given up on this recipe!

  68. Heather says

    I couldn’t find the original post, but today I tried the trick of melting a banana in the microwave. It was sooo delicious and when I mixed it into my oatmeal with cinnamon, it was like eating banana bread.

  69. MamaK says

    Delish! Mine was pretty mushy right out of the oven. But I didn’t drain the pineapple well so I’m sure that was part of the issue. I think it will firm up nicely by tomorrow. Tastes awesome and my house smells amazing. I made as second batch as muffins for the kids. They loved them too!

  70. Heather says

    LOVE, LOVE,LOVE this. I wanted to double this and bake it in a 9×13 pan. Do you think it will turn out ok?

  71. Rana says

    I just made the banana version of the recipe, with eggs. SOOO good. I smeared the pieces with the coconut cream at the top of the can straight out of the can. Delicious! Thanks for the quick bread recipe. Next time I’ll make the pineapple with shredded coconut in it, ahhhhhh!

  72. Lindsay says

    I just baked this for Mother’s day. Absolutely delicious! I was told it was hit outta the park. Well done again, Katie!!! Definitely making this again VERY soon (must use leftover coconut milk haha)

  73. Anonymous says

    Has anyone tried making this with a lot less sugar? I make the Fat Free banana bread all the time and it calls for 1/2 cup sugar + more and I only use 1/8 ish cup and a 5 drops of stevia and find it sweet enough. (I don’t have much of a sweet tooth). Will the dough be too wet if I scale the sugar back to around 1/8 cup?

  74. Leah Repko says

    Okay so this cake does not even make it to breakfast. Even if I make a double batch it does not see past 24 hours. I add raisins and rum extract into it. I omit the sugar and add 1/4 cup of raisins. Since I am not a vegan I add an egg to it as well. This is such a nice change of pace from the same old same old banana bread. I have also made this recipe into cupcakes with rum cream cheese frosting and decorated with raisins on top. Katie, you feel like a friend that I look forward to hearing from every day. You are such an inspiration to me. I have realized that satisfying my sweet tooth is really helping me not to over indulge on everything else and in effect helping me on my weight loss journey.

  75. Anonymous says

    Just made this with virtually no sugar (I used one tbsp of coconut sugar) and about 9 drops of stevia. Definitely sweet enough for me, especially if I want it for breaky. So moist, SOOO YUMMY! I used flax egg too, and it worked great! Now, I have to figure out what to do with the left over pineapple and juice and the coconut milk….Pina Colada smoothie maybe? Mmmmmm.

  76. Mia says

    Katie, thank you so much for all your recipes! This is the perfect breakfast to make my parents on their anniversary! They loooooove coconut. Unfortunately I can’t say the same… 😛
    To answer your question, it just so happens that we live in Hawaii 🙂

  77. Cherimoya says

    <3 This recipe sounds just like heaven Katie!! I am sooo looking forward to trying it tomorrow after work! Cant wait 🙂

  78. Rhonda says

    Thank you so much for what you have shown me. I am allergic to wheat, gluten, eggs, dairy and some nuts. At least I can make a dessert that is really really good. So far, my fav is the pumpkin chocolate brownies. You have been a life saver. You are my heroe, and now I try a lot of substitutes to eat healthy and control what I eat for my allergies.

  79. Rachel says

    Katie, I love love love this recipe…I made a 5x batch (quindrupled?) of it for my husband’s graduation party, and it turned out lovely and went perfectly with our luau theme… Btw, for those who are wondering about using eggs, I used two eggs per batch, and it seemed to rise about as much as the pictures showed…perhaps a bit more…but it had a good consistency.

  80. Moe Purple says

    I made this today, it was VERY delicious! The only thing is it didn’t rise very much. Did I do something wrong or does it just not rise very high? The only thing I did different was I used coconut milk from the bottle, not the can.

  81. Ursika says

    Out of this world… sooooo good I can’t believe 🙂 I used flax seed and fresh pineapple, didn’t rise as much but who cares? 🙂
    Good job Katie!

  82. Sami says

    I read through all the comments I could see, but am SO sorry if this question was already asked!! Can I use the Lite Coconut Milk in this? I was trying to prepare ahead and bought a can of it to make your whipped cream, but lo and behold, I must use full fat! So now I’m searching for a recipe I can use the Lite stuff in. Sad day!!!

  83. Alanna says

    This is so deliciously moist and tropical! I skipped the egg/egg replacer (didn’t have any) and used regular sugar and lite canned coconut milk, and even without a topping this was divine. My pineapple pieces are a bit bigger than I thought for crushed, but I don’t really mind the added texture. I suspect this would go bad quickly given the high moisture content, so I sliced and froze half just in case. Another winner, Katie!

  84. Danielle says

    Delicious! Just make sure to bake for full amount of time even if a knife comes out clean to make sure middle is fully cooked. I made that mistake. 🙁 Still incredible though! I added coconut flakes.

  85. Rachel says

    This was a HIT at my Thanksgiving work party. People raved about it, and have requested that I make it again. Keep in mind, every person that I work with eat meat and have little understanding of a vegan lifestyle 🙂

  86. Jessica says

    Katie this recipe is amazing! I looove this cake! I’ll definitely be making it again:) I also made your pumpkin cream cheese bars last week they were awesome too. I love your creativity and the uniqueness about your recipes and blog. I’m looking forward to the next recipe of yours I choose to make:) and I’ve never been to Hawaii but Id love to go.

  87. Rachel K says

    My favorite “junk” food, dough(and batter)! whether it be cookie, brownie, cake, sweet breads, yum even before they are baked!

  88. Marketa Salamankova says

    Hi Katie,

    my favorite “junk” food is a dark chocolate with nuts…, I can eat a whole bar…and then fudge brownies…., so obsessed with them..:o)

    Have a nice day,

    Markéta

  89. Renata says

    My favourite junk food is Vanilla Slice! Yummm!! 🙂
    I’m still on the hunt for a healthier version that tastes just as good as the real thing!!

    Loving your website Katie! 🙂

  90. celeste says

    Hi katie,

    What did you do before this became your full time job? Did you study food or go to uni? I’m thinking of doing a career change into food but am not sure how to go about it, or test it out. How do you earn an income from a blog? Sorry, so many questions, I’m just ultra curious and really inspired by your blog, I love how you make food exciting by using ingredients that no one would ever guess.

    Thank you Katie,

  91. Joanne says

    My FAVORITE junk foods are ANYTHING chocolate, cinnamon rolls, and pasta, pasta, pasta! Since I am severely lactose intolerant, I have had to research to be able to eat well, and to “fool” 🙂 my family with certain substitutions. I LOVE this website, and plan to ejoy many of the recipes. Thanks Katie!!!

  92. Ellyne Olson says

    Thank you for the healthy recipes and tips. We have been ‘health food nuts’ for many years and raised our 7 children with healthy and fresh fruits and veggies – some from our garden and I made bread with honey etc. when they were all younger. Four of my daughters are married and because of different heath issues with their children and husbands, they have tried vegan and guten/ dairy free. They keep trying new recipes to please the taste of their family. The other daughter will graduate from nursing school in May and my youngest is studying nutrition in college.
    My favorite junk food is still store bought ice cream with a brownie and cup of coffee. Oh doesn’t that just sound good. Thanks again ejo

  93. Leslie says

    I loved this. I added a little hempseed to the mix, coconut oil and almond milk instead of full fat coconut milk, I didn’t have any. It was perfect! Thank you.

  94. Sara says

    I just made this using mandarin oranges instead of pineapple and it worked marvelously! I mixed in some shaved coconut and also sprinkled some on top. Yum!

  95. Shelly Mackun says

    I made the Coconut breakfast cake and it was SO Good! I could have eaten the whole loaf by myself! I thought it was plenty sweet enough without the glaze.

  96. Emma says

    Does anyone know if you can replace the ener-g or ground flax with a normal egg? I’m making this for my non-vegan mom for Mother’s Day, yum 🙂

  97. Eileen says

    Katie,
    I tried finding the answer to my question before posting this but there are too many to scroll through!
    Can I substitute spelt flour for almond or coconut flour? I have heard that almond and coconut makes things extra crumbly. I am not sure if this is true or not, but I thought I might just add a little extra Ener-G to counteract it?
    Thanks,
    Eileen

    • Eileen says

      Hi Katie,
      Almond meal/flour WILL NOT WORK on its own!
      I attempted making the coconut cake for tomorrow morning. We are hosting a birthday breakfast for my brother and his mother in law. Also, I doubled the recipe. I was talked into trying almond meal at Central Market by a foodie, even though the stuff looked too crumbly to work. I bought the portion I needed from the bulk section, but the Baggie they sell for $10 in the section with bagged flours say “almond meal/flour” on the bag.
      After baking for 38 minutes, the cake was still batter.
      I would recommend to anyone who wants to try almond meal/flour in this recipe to do make 1/4 almond and maybe 3/4 cup either spelt, regular flour or maybe coconut flour. I’ve been wanting to try coconut, but haven’t yet. Or better yet, just ask Katie!
      I pulled them out of the oven, mixed in wheat flour, put it back in for 25 min and glazed as per Katie’s instructions.
      Surprisingly, they still came out wonderful despite having 1 cup of almond meal/flour and 1 cup regular (maybe just a little thicker).

  98. Jessy May says

    coconut/Pineapple bread. Had some fresh pineappe that I needed to use up before it went bad. I’m not a vegan but a very clean eater and I find ur recipes wonderful clean eating! I used all brown sugar, 2 bananas instead of ground flaxseed and put sweetened coconut inside, 1% milk cause I started whipping this up at 7pm and was already in my pjs! ! Took double the time to cook but TOTALLY worth it!

  99. De says

    I made this a couple of days ago, but ran out of vanilla extract after about half a teaspoon in a double recipe. So I used a teaspoon of orange extract and a teaspoon of almond extract (half a teaspoon each in a non-doubled recipe). It was DELICIOUS.. Made it even more of a tropical breakfast cake.

  100. Christine says

    Made this with spelt, without the flax or enger-G (we didn’t have on hand), used brown cane sugar 1/4 cup and only 1 packet of Truvia, used 1/2 cup crushed fresh pineapple and 1/2 cush mashed banana (my kids couldn’t decide if they wanted pineapple or banana), added a tablespoon of chia seeds.A crowd pleaser! Your recipes are awesome Katie!

  101. Robin says

    This turned out great! It’s still delicious on day #4! I usually avoid baking because it can be a messy hassle (and I find it too easy to over indulge in the finished product) but this recipe seemed so simple and far healthier than a typical loaf/cake so I gave it a go. I followed the recipe just about to a T. Using whole grain spelt flour, flax, 55g madhava coconut sugar, 2 packets stevia, 1tsp cinnamon, and only 227g pineapple (a small can of dole crushed pineapple). Topped with a simple organic powdered sugar glaze and some toasted unsweetened shredded coconut. I love how customizable this recipe is. Next time I think I’ll throw in some raisins, walnuts, and maybe lemon/orange zest! Thanks, Katie.

    • Robin says

      Only comment I have is that it certainly does not make 14 slices. We got 8 slices, 66g each, out of the loaf and found them to be the perfect size. Any smaller and you’d barely get a fair taste. Not to mention how difficult it would be to cut slices that thin! No complaints, nothing wrong with yummy portions! 😉

  102. Hannah says

    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.

  103. Bunnaliqua says

    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 😀

  104. Lisa says

    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.

  105. Tasha says

    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.

  106. Lindsay says

    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!!

  107. Kristy says

    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!

  108. Jessica says

    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

  109. Linda says

    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!

  110. Kelly says

    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! 🙂

  111. Anosha says

    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!!

  112. Nancy says

    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.

  113. bilee says

    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 😉

  114. Shazza says

    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.

    • Safina says

      Copy and paste the recipe and put it on Word, then print it out. Or you could go on the settings tab on top right hand corner of web browser page and click on that, and click print.

  115. Abigail says

    Put this together with:1/2 cup + 2 Tbsp coconut sugar, walnuts, 2 very ripe bananas, 1/2 the pineapple amount, added shredded coconut, 2 tsp rum flavoring plus the vanilla , freshly grated nutmeg and twice the cinnamon. Was a major “big hit” prior to intensive yardwork day.

  116. Kathleen says

    This just came out of the oven. PERFECT!!
    It was moist and absolutely delicious!! Way better than I’d expected!
    For the topping, I had no powdered sugar so I used some of the coconut milk cream that was at the top of the can with some reserved pineapple juice, a pinch of Xyla and shredded coconut. It wasn’t as pretty as yours, Katie, but equally scrumptious!!
    Thanks for a new tried and true hit!!
    Love your blog Katie and I just shared your recipe book post on my FB page!

  117. Debster says

    I ran across this site looking for something other than egg (ugh) for breakfast. I must say it looked delish just from the photos. I just finished tasting & I have to say…HOME RUN! My husband has been really supportive of my search for low-carb recipes (I’m diabetic and so not in control). It’s sites like yours that make my life livable. I can actually stomach eggs for the rest of the week if I know this is waiting for Sunday breakfast. Can’t thank you enough. I’m off to check out the rest of your recipes. THANKS!!!

  118. Emma says

    Hi!

    This sounds delicious! I was wondering if you knew approximately how much sugar is in it per serving. Thanks!

  119. Debra says

    I made this cake yesterday using gluten free jules flour blend and it was awesome! Just wanted to let you know.
    Debra

  120. Vicki says

    Hi Katie, we love this recipe. While i love the pineapple version my daughter loves the banana — gf. We just made the banana again., meat eating grandparents LOVE it.

    A question , would it work replacing the banana/pineapple with strawberries? We have a lot we need to do a ok something with. A cake without a lot 9f sugar might b yummy. Thx

    5/5

    5/5

  121. Debra says

    Katie, can you use other flours and get similar calorie counts and results? Such as coconut flour or oat flour?

  122. Tessa says

    So I’m finally getting around to trying this – it’s been in my file forever. Very excited! I scrolled through all the pages of comments but couldn’t find this particular question… How much of the shredded coconut and/or chopped nuts would you suggest using?

  123. Lily says

    OH MY GOODNESS!!!
    Just served it to my family for breakfast, and oh my….
    Even when using non-canned coconut milk it was so rich and amazing.
    My family absolutely loved it, the four of us finished the entire loaf haha!
    I added a coconut oil glaze and chia seeds in place of flax, along with some shredded coconut.
    I would certainly recommend this to everyone and anyone even if you aren’t vegan!
    I will DEFINITELY be making this again!

  124. Liz says

    I made this a few weeks ago and it’s amazing!!! So moist and delishous!! I’m have you tried it as muffins? I backpack and this would be the perfect summit treat, but I think muffins will hold up better in my pack. I’ll let you know how they come out!

  125. curious Dorothy says

    HI, Katie

    can I use Bob redmills Gluten free all purpose flour in this receipe
    THANKS
    CURIOUS dOROTHY

  126. Sarah says

    I have made this cake many times and I absolutely love it. It does get much sweeter with time and I like the moistness of the whole thing.

  127. crunchycompassionista says

    Great recipe! This was a hit with my non-vegan friends. I used both brown and white sugar. I had to cook it for 50 minutes to cook it through. Still moist and delicious. It was all devoured within 1 hour of coming out of the oven – seconds for all. Five stars!

  128. Sheri says

    Regarding the banana version of the pineapple bread, do I have to use the canned coconut milk or can the kind that comes in the carton be used? Also what if I want to increase my pineapple but decrease the amount of bananas, how many bananas should I decrease if I use a whole cup of the pineapple, 1 banana? Any advice/suggestions are appreciated! Thank you for always sharing your wonderful recipes!

    • Jason Sanford says

      You can sub a different milk. As far as the other question, unfortunately there’s just no way to know how (or if) it will work without experimenting, but be sure to report back if you do try!

  129. patrica says

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

  130. 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

  131. 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!

  132. 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?

  133. 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.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes