COCONUT BREAKFAST CAKE

by Sara Stewart February 11, 2021 2 min read

COCONUT BREAKFAST CAKE

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Coconut Breakfast Cake

(gluten-free // grain-free // keto-friendly // dairy-free adaptable)

By Sara Stewart, MS, CNS 
@sara.haven

For the cake:
  • 1/2 cup Happy Day Brands Almond Flour
  • 6 tablespoons Happy Day Brands Coconut Flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 eggs
  • 9 tablespoons butter
  • 1 tablespoon cream cheese, softened
  • 1 tsp vanilla
  • 2 tablespoons coconut milk or heavy cream
  • 1/2 cup powdered sugar or Lakanto monkfruit, powdered
notes:
1) for dairy-free: substitute dairy-free cream cheese, coconut milk, and vegan butter
2) for keto/low-carb: use Lakanto monkfruit sweetener

 

For the icing:

  • 1/4 cup (or more) coconut milk or cream
  • 1 cup powdered sugar (or Lakanto monkfruit powdered)
  • 1/2 cup unsweetened shredded coconut, toasted

Directions:

  1. Preheat oven to 350 F. Grease a 9 x 9" baking pan.
  2. Melt butter and cool. In a small bowl, combine almond flour, coconut flour, and baking powder. In a medium-sized bowl, beat eggs, powdered sugar, cream cheese, cream, vanilla, and salt until combined.
  3. Add dry ingredients to wet and pour in the melted butter; stir to comined
  4. Pour into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. For the icing: stir together the coconut milk with powdered sugar until desired consistency is reached. Spread on cooled cake and top with toasted coconut.

Enjoy!!
  

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Meet Sara Stewart:

Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer. 

You can find her recipes on Instagram at @sara.haven

 

HAPPY DAY BRANDS


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