Coconut breakfast cake is lightly sweet, tender, and simple enough for a relaxed morning. Coconut milk and shredded coconut build flavor while yogurt keeps the crumb soft.
Why This Cake Works
The combination of coconut milk and yogurt supplies moisture, and eggs give the square cake structure.
How to Make Coconut Breakfast Cake
Ingredients
- 1 1/2 cups flour
- 1 cup shredded coconut
- 2 teaspoons baking powder
- 2 eggs
- 3/4 cup coconut milk
- 1/2 cup yogurt
- 1/3 cup maple syrup
Method
- Heat oven to 350°F and line an 8-inch pan.
- Whisk dry ingredients.
- Whisk wet ingredients and combine.
- Bake 27 to 30 minutes and cool before slicing.
Serving and Storage
Serve plain or with fruit. Cover and refrigerate up to four days.
Frequently Asked Questions
Can I toast the coconut?
Yes. Toast coconut for the topping until lightly golden.
How do I know it is done?
A tester should come out with a few moist crumbs.
Final Thought
This easy square cake brings coconut flavor to breakfast without being overly sweet.
Tender Coconut Breakfast Cake
This lightly sweet coconut breakfast cake has a tender crumb and toasted coconut flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup shredded coconut
- 2 teaspoons baking powder
- 2 large eggs
- 3/4 cup coconut milk
- 1/2 cup plain yogurt
- 1/3 cup maple syrup
Instructions
Instructions
- Heat oven to 350°F and line an 8-inch square pan.
- Whisk flour, coconut, and baking powder.
- Whisk eggs, coconut milk, yogurt, and maple syrup.
- Combine, spread in pan, and bake 27 to 30 minutes.
- Cool before cutting into nine squares.
Notes
Toast a little coconut for the top if desired.
