Coconut Coffee Cake Recipe

Coconut Coffee Cake Recipe

Coconut Coffee Cake Recipe

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That is one scary thought, isn’t it?

Bread ranks very high on the list of comfort foods. It accompanies almost every meal in one form or other. People simply cannot imagine how they could ever do without and freak out at just the thought of having to give it up, even if it is temporary.

If only you knew how much your body would appreciate this change, getting a break and being able to at least somewhat control inflammation. If you just knew how much better you could feel without the overload of this chemical laden vacuum food. And with proper guidance, it isn’t scary at all and actually quite easy. Give your body the break it deserves.

Until then, let me help with a delicious coconut coffee cake. It satisfies the “need” for bread but doesn’t require any grain flour. The sugar content is minimal and the goodness of natural nutrient-dense ingredients qualifies it actually as healthy food. It goes really well with my daily cup of coffee, but like everything else please enjoy in moderation.

Coconut Coffee Cake Recipe


– 1 cup coconut flour
– 1/2 tsp sea salt
– 1 tsp ground cinnamon
– 8 large eggs
– 1 tsp baking soda
– 1/2 cup plain yogurt
– 5 tbsp coconut oil, melted
– 1/4 cup raw dark brown sugar
– 1 tbsp vanilla extract
– 2 tbsp coconut cream


– 1 1/2 cup shredded, unsweetened coconut
– 2 tsp ground cinnamon
– 1/4 cup raw dark brown sugar
– 4 tbsp molten coconut oil
– A dash of black pepper


– Preheat oven to 325◦F and adjust rack to middle position.
– Grease an 8×8 inch baking pan with coconut oil and set aside.
– Combine all ingredients for the topping in a bowl and blend until the ingredients bind together. Set aside.
– Place all the batter ingredients in a food processor or blender and blend until smooth.
– Pour batter into the greased pan.
– Drop a spoonful of topping mix over the batter.
– With a fork and a swirling motion, lightly work the topping into the top part of the batter.
– Bake for 40-45 minutes.
– Let cool for 20 minutes. The cake stays fresh for over two days, but is best soon after preparation.

Variations: Substitute butter for coconut oil and/or use pecan pieces for the topping.


Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.

Birgit Witherspoon

Board Certified Holistic Health Counselor and Nutritionist focused on providing customized service to individuals and families to improve their health and happiness. Interested in speaking to groups about simple ways to improve health.

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