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Coconut Breakfast Cake
A moist and tender cake, rich in coconut, ideal for breakfast or a post‑workout snack. Butter‑free, it combines whole wheat flour, coconut flour, almond powder and apple sauce for a dense yet light texture. Served warm or cold, it keeps several days in the refrigerator.
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Critical Success Points
- • Mix the dry ingredients until homogeneous
- • Do not overmix the batter after adding liquids
- • Check doneness with the knife blade
- • Let cool before unmolding
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • Be careful when heating honey to avoid splatters
- • Use oven mitts to remove the hot pan from the oven
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