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.