Coconut Breakfast Cake

Ingredients

  • 1 cup spelt flour (or white) (or gf version)
  • 1/4 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/4 cup plus 2 tbsp xylitol
  • 2 and 1/4 tsp pure vanilla extract
  • 1 cup (240g) crushed pineapple, drained (You can sub ripe banana)
  • 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. My absolute favorite way to eat this recipe is spread with coconut butter!

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