Toasted Coconut and Pineapple Breakfast Cake


I had a friend coming over for a coffee date yesterday so I thought it would be the perfect opportunity to make this breakfast cake! Although this recipe has “cake” in the title fret not, it is perfectly healthy for consumption as breakfast or even a mid-afternoon snack…yep you heard me right, cake for breakfast. Now let me explain…

I increased the nutritional profile of this recipe by using all-purpose whole-wheat flour for extra fibre and stevia to decrease the sugar content so that it only came from the pineapple. The makings of a good breakfast include whole grains, fruit and/or vegetables, healthy fats and some protein. So, if eating this for breakfast I recommend adding one or two eggs or a glass of milk to help balance it all out. If having as a snack, then a hot cup of tea or a latte would go best of course!

Just a little tip that I have learned while playing around with different recipes in an attempt to make them healthier…whenever a recipe calls for all-purpose white flour you can almost always substitute it with whole-wheat flour, however, you must use ALL-PURPOSE whole-wheat flour or you’ll get very dry and unappetizing goods. In my opinion, you can barely taste the difference, if at all, and you can feel better about getting the extra fibre. However, keep in mind, just because it is a healthier version doesn’t mean you should go to town on it. Have a serving and then move on…besides it will last a lot longer this way too!


Toasted Coconut and Pineapple Breakfast Cake adapted from Chocolate-Covered Katie

1 cup all-purpose whole-wheat flour
1/4 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tbsp powdered stevia
2 eggs
2 tsp vanilla extract
1/2 cup low-fat coconut milk (or almond milk)
1 – 14oz can crushed pineapple, drained
1/2 cup shredded coconut

1. Spread out coconut on a baking tray and place on top rack of oven. Broil for 2-4 minutes, or until browned, making sure to watch it the entire time because it will burn easily. Set aside.
2. Preheat oven to 350F. In a large bowl, mix together flour, cinnamon, baking powder, salt, baking soda and stevia.
3. In a small bowl, beat the eggs then mix in vanilla, coconut milk and crushed pineapple.
4. Add wet ingredients to dry and mix only until combined to avoid over-mixing it.
5. Fold in the coconut.pour
6. Lightly spray a loaf pan with canola oil and pour in batter.
6. Place pan on the middle rack and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
7. Let cool for 10 minutes, then run a wet knife around the edges to loosen it and remove from pan.

If you want to fancy this one up you could drizzle some coconut butter on top!


Well it’s finally Friday and I actually have tomorrow morning off! I typically teach spinning Saturday mornings but there will be an event going on at the gym so I will be spending my morning at a cookbook sale with a friend, woohoo!

Happy Friday!

Comments: 9

  1. Alyssa @ Road to RD June 21, 2013 at 7:58 pm Reply

    Oh man does that sound delicious! A cookbook sale sounds awesome! Have fun :)

  2. Christina June 21, 2013 at 9:43 pm Reply

    Thanks, I’m hoping I can control myself but we’ll see

  3. Katherine June 22, 2013 at 8:11 am Reply

    I would never have thought to combine coconut and pineapple. That just shows my lack of baking ideas and skills! I’ve been loving pineapple lately, and who doesn’t love coconut? Oh, and breakfast cake? Anything that involves cake for breakfast has me hooked!

    • Christina June 23, 2013 at 8:43 am Reply

      Agreed! haha

  4. Ebby June 24, 2013 at 8:41 am Reply

    I had this cake myself the other day, made by Christina herself! I can tell you, it’s just amazing, light and full of flavour without too much sweetness, no heaviness. It’s great, It’ll be a new staple in my house, I plain on experimenting with berries etc. It’s so hard to find macro friendly bread recipes, this one is a hit.

    • Christina June 24, 2013 at 11:26 am Reply

      Aww thanks for the testimonial :)

  5. Christine @ Gotta Eat Green June 26, 2013 at 9:06 am Reply

    Wow, that looks so good! And this recipe could easily be ‘veganized’.

    • Christina June 26, 2013 at 9:15 am Reply

      Actually the first time I made this it was vegan…I just subbed 2 flax eggs for the eggs and used almond milk and it worked perfectly :)

  6. Jessica December 31, 2013 at 2:49 pm Reply

    Coconut and Pineapple :) Back to tropical Paradise!!!!

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