Coconut Breakfast Cake

Ingredients

• 120 g Whole wheat flour (Sift if possible)
• 50 g Coconut flour (Absorbs liquids quickly)
• 50 g Almond powder (Adds moistness and nutty flavor)
• 50 g Grated coconut (For texture and decoration)
• 80 g Coconut sugar (Light sweetness)
• ½ c. à café Baking soda (Helps the cake rise)
• ¼ c. à café Salt (Enhances flavors)
• 3 gros Eggs (At room temperature)
• 120 g Unsweetened apple sauce (Adds moisture)
• 30 ml Slightly warmed honey (Make more liquid before adding)
• 120 ml Coconut plant‑based milk (Liquid for the batter)
• 1 gousse Vanilla bean (Scrape the seeds)
• 15 g Butter (for greasing the pan) (Optional, can be replaced with coconut oil)
• 1 feuille Parchment paper (Line the pan)
• 10 g Powdered sugar (optional) (For decorating after baking)

Instructions

1. Prepare dry ingredients

   In a large bowl, pour the whole wheat flour, coconut flour, almond powder, grated coconut, coconut sugar, baking soda and salt. Whisk vigorously to combine the powders well.

   Time: PT5M

2. Create a well and add liquids

   Make a well in the center of the dry ingredients. Crack the eggs into it, add the apple sauce, slightly warmed honey, coconut plant‑based milk and the vanilla bean seeds.

   Time: PT5M

3. Mix the batter

   Using the whisk, mix from the center outward until you obtain a homogeneous batter, without lumps. The batter should be thick but supple.

   Time: PT2M

4. Prepare the pan

   Butter the loaf pan, then line it with parchment paper. This step prevents the cake from sticking.

   Time: PT3M

5. Pour the batter and decorate

   Transfer the batter into the pan, smooth the surface with the spatula and sprinkle extra grated coconut on top.

   Time: PT2M

6. Preheat the oven

   Preheat the oven to 170°C on convection mode.

   Time: PT10M

   Temperature: 170°C

7. Bake the cake

   Place the pan in the oven and bake for about 50 minutes. Check doneness by inserting a knife blade into the center: it should come out slightly moist but clean.

   Time: PT50M

   Temperature: 170°C

8. Cool in the pan

   Remove the cake from the oven and let it cool for 15 minutes in the pan before unmolding.

   Time: PT15M

9. Unmold and decorate

   Carefully unmold onto a serving plate. Dust with powdered sugar if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole wheat flour: All-purpose flour
• Instead of Coconut flour: Wheat flour (reduced amount)
• Instead of Almond powder: Almond flour
• Instead of Grated coconut: Unsweetened coconut flakes
• Instead of Coconut sugar: Whole cane sugar
• Instead of Baking soda: Baking powder (½ tsp)
• Instead of Salt: Sea salt
• Instead of Eggs: Apple sauce (for vegan version)
• Instead of Unsweetened apple sauce: Pear puree
• Instead of Slightly warmed honey: Maple syrup, Agave syrup
• Instead of Coconut plant‑based milk: Almond milk, Soy milk
• Instead of Vanilla bean: Vanilla extract
• Instead of Butter (for greasing the pan): Coconut oil, Cooking spray
• Instead of Parchment paper: Silicone mat
• Instead of Powdered sugar (optional): Coconut sugar powder

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Loaf pan (9×5 inches)
• Parchment paper
• Oven
• Thin‑blade knife
• Cooling rack (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Mix the dry ingredients until homogeneous
• Do not overmix the batter after adding liquids
• Check doneness with the knife blade
• Let cool before unmolding

Chef Tips from the Video

• Use lightly toasted grated coconut for more flavor
• Add a pinch of cinnamon or cardamom to the dry ingredients for a spicy touch
• Serve the cake warm with an extra drizzle of honey or Greek yogurt

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Wrap individually and freeze up to 1 month

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the batter the night before and keep it refrigerated before baking
• The cake keeps 3‑4 days refrigerated, warm it slightly before serving