Coconut Cake

The most insanely delicious Tropical Coconut cake

Is there anything better than starting your day with a piece of this healthy vegan breakfast coconut cake?

I don’t think so. Although thinking it carefully,  I could live on a coconut-based diet! But that’s another story!

This new recipe is the perfect version of the classic banana bread for the spring-summer season.

In part because it feels slightly lighter as no banana is needed. But remember that at a caloric level, both versions are about the same. Coconut, although delicious, depending on what part you are using, can be quite caloric.

So what I typically do is, once the loaf has completely cooled down, I cut it in slices and freeze it separately. This way, it lasts much longer, and I can combine it with other lighter and less caloric breakfasts, such as fruit bowls or green smoothies. Also, it’s the perfect solution when I don’t have time to prepare anything in the morning. I just grab one from the freezer, and when I get to the office is perfect for eating!

But above all, the tropical flavor of the coconut is a delight, even more, when you can almost touch the summer with your fingertips!

Hope you like this amazing, tasty and healthy vegan breakfast coconut cake.

xo,

Sanza.

The most insanely delicious Tropical Coconut cake

Coconut Cake

Vegan coconut cake recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Breakfast, Snack
Calories 1685
Cost $10

Ingredients

  • 2 cup all-purpose whole flour plus more for dusting
  • 1/2 cip coconut oil cold-pressed, melted
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp Pink Himalayan Salt
  • 3 egg replacer
  • 1/4 cup coconut flakes unsweetened
  • 1/2 cup coconut sugar raw organic
  • 1/2 cup coconut milk

Instructions

  • Preheat the oven to 365ªF
  • In a bowl, stir together the flours, baking powder, salt, and coconut flakes.
  • In another bowl, or in a stand mixer fitted with the paddle attachment, add the egg replacement and process on medium speed for 1 minute. Add the coconut sugar and mix high for 3 more minutes, until thick. 
  • Add in small batches the flour mixture and the coconut milk. Keep adding and whisking interspersing them until everything is thoroughly mixed. 
  • Finally, fold in the coconut oil and mix with the rest of the dough.
  • Pour the batter into a bread mold and bake for 15 minutes at 365ªF. Then lower down to 300ªF for another 45 minutes.
    *TIP. I typically like to give some extra power to the lower rack at the beginning to enhance the growth. Then even heating is desired. 
  • Check if it’s done by inserting a toothpick in the center. If it comes clean, it’s perfectly baked.
  • Let it cool & Enjoy!

Nutrition

Calories: 1685kcalCarbohydrates: 289gProtein: 35gFat: 45gSaturated Fat: 39gCholesterol: 17mgSodium: 2706mgPotassium: 656mgFiber: 21gSugar: 57gVitamin A: 37IUVitamin C: 1mgCalcium: 779mgIron: 18mg
Tried this recipe? Share it with us!Mention @sanzas_kitchen or tag #eatwithsanza!

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