Tuesday, September 16, 2014

Coconut Cake

Last 5 minutes added coconut on top to toast 

(makes 1 large loaf)
  • 1 Cup Spelt or White Flour
  • 1/4 Tsp Cinnamon
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1/4 Cup plus 2 Tbsp Brown Sugar
  • 1/8 Tsp Uncut Stevia
  • 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
  • optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract
  1. Preheat oven to 350 F. 
  2. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix. 
  3. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes.
  4. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. 
  5. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk. 
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