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Recipe of the Week: Coconut Breakfast Cake for Mother's Day

May 9, 2013

Coconut Breakfast Cake

(makes 1 large loaf approximately of 14 slices)

  • 1 cup whole wheat flour
  • 1/4 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp ground flax (just add 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 (fresh is even better!) pineapple, drained
  • 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.

If you can stand the wait, store the cake overnight as the flavor is intensified the longer it sits!

***(There is a difference between canned and carton coconut milk. Do not use them interchangeably if a recipe calls for canned.)***

Nutrition Facts per slice:

  • Calories: 65
  • Fat: 2 grams (or 0 grams if using the lower-cal version)
  • Cholesterol: 0 mg
  • Fiber: 1.5 grams
  • Carbs: 13.5 grams
  • Protein: 1.5 grams

This recipe is a slightly modified version from Chocolate Covered Katie's healthy blog.

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