Collegiate Culinaire: Coconut Cakes
I’ve been eyeing this one for a while now. It was about time that I caved.
It’s fresh in a different sort of way because the cake batter makes for a very light and fluffy cake with a little spiciness, but some subtle fruit flavor, too. I ended up subbing in mashed banana for the pineapple, but I’d really like to try this recipe again with crushed pineapple, which I imagine would pack a stronger, sweeter flavor.
Coconut Breakfast Cake
(makes 1 large loaf)
Can be listed here: CCK Sugar-Free Recipes.
- 1 cup spelt flour (or white) (or gf version)
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp Ener-g (or flax egg or chia egg equal to 2 eggs) (If you must, you can omit. The loaf just won’t rise as much. If you do use Ener-g, just add the powder with the dry ingredients.)
- 1/4 cup plus 2 tbsp xylitol or sugar (or brown sugar or coconut sugar are also fine.)
- 1/8 tsp uncut stevia (or 4 packets nunaturals stevia, or 1/4 cup more sugar)
- 2 and 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!