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Quintuple Coconut Cake

This nut-free Quintuple Coconut Cake is perfectly soft, sweet, and coconutty!

Quintuple Coconut Cake

One of my good friends is allergic to nuts, which is unfortunate because a LOT of Paleo baking depends on nut flours like almond flour. With that in mind, I set out to create a completely nut-free cake. This was the result!

My other goal was to make this cake in one bowl . . . but I took it one step further. I made it in the blender.

See, we start off with coconut shreds, coconut oil (I used unrefined), and coconut milk. We blend it until it’s super smooth and creamy. Then, we beat in some eggs, one at a time, and follow them up with vanilla extract and coconut sugar. Lastly, we add coconut flour, baking soda, and sea salt to the mix. Done!

Well, after we pour it all into a loaf pan and bake, that is.

Quintuple Coconut Cake

I’m still kind of in shock over how good this cake is. It takes five minutes to throw together, it has the perfect texture, and it’s healthy enough to eat for breakfast! I won’t tell you how many times a slice of this loaf graced my plate in the morning . . . 😉

It pairs perfectly with a hot cup of coffee, just sayin’.

Of course, this quintuple coconut cake is:

  • Paleo (gluten-free, grain-free, dairy-free, soy-free)
  • Nut-free
  • Easy
  • Made in one “bowl” AKA blender
  • Less than 10 ingredients
  • Totally acceptable for breakfast . . . or lunch . . . or a midnight snack!

Quintuple Coconut Cake

Although this cake is a bit dense and moist, it still holds together beautifully. The crust is just a bit crunchy, and it gets a few pretty cracks in the top. It honestly looks like normal bread! You can’t tell it’s Paleo, much less nut-free!

I love finding nut-free recipes, not because I’m allergic to nuts, but because almonds flour is crazy expensive. When I can, I prefer to use coconut flour. This cake obviously uses coconut flour . . . in fact, it uses coconut in pretty much every form known to man: coconut flakes, oil, milk, flour, and sugar. If you wanted to get even crazier, you could add whipped coconut cream to the top (like I did with these parfaits). Or, you could play it low-key like I did and sprinkle some coconut flakes on top. Or . . . you could go all out and slather it with toasted coconut butter!! <– THIS STUFF is basically liquid gold.

My point is, this quintuple coconut cake is delicious any way you decide to eat it. Heck, it would be delicious in french toast form . . . or normal toast form . . . or sandwich form . . . Okay, I’m getting sidetracked. Here’s another picture of this cake.

Quintuple Coconut Cake

On a completely unrelated topic, I have decided to temporarily discontinue Friday Favorites posts. I’ve been a bit overwhelmed recently due to school plus band plus cross country PLUS blogging, so I made the executive decision to cool it over here for a little while. I wasn’t sure Friday Favorites posts were that enjoyable for my readers (that’s YOU!), anyway — the food is why you’re really here, right?! I’ll still post recipes twice a week, but I need to take a bit more time to focus on my studies. (Or, you know, go to bed before midnight.)

I’ll likely return to posting three times a week come November, when band and cross-country will be over. At that point, I can bring back Weekly Workout posts, too! Would you like that? Tell me in the comments below!

That’s all I’ve got today. I hope you love this recipe! Be sure to follow join me on Instagram, since I’ll be posting a lot there this week! And if you want to keep hearing my voice, sign up for my newsletter to receive an email from me this weekend. I’ll be sharing a subscriber-only recipe that you won’t want to miss!

Happy Hump Day!


Print Recipe
Quintuple Coconut Cake
Course Dessert, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
loaf
Ingredients
Course Dessert, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan and line with parchment paper.
  2. Add the shredded coconut, coconut oil, and coconut milk to a high-powered blender, such as a Vitamix. Blend thoroughly until the mixture is completely smooth.
  3. In a separate bowl, sift together the coconut flour, baking soda, and sea salt.
  4. Turn the blender on low and beat in the eggs, one at a time. While the blender continues to run, add the vanilla extract and coconut sugar.
  5. While the blender continues to run, slowly add the sifted coconut flour mixture and combine thoroughly. Alternatively, sift the flour, baking soda, and salt directly into the mixer to save a bowl.
  6. Pour the batter into the greased loaf pan and bake in the prepared oven for 30 minutes, until the loaf has risen and the crust is golden-brown or a toothpick comes out clean.
  7. Serve with butter and honey, coconut butter, whipped coconut cream, or anything your heart desires!
Recipe Notes
  • Be sure to use gluten-free vanilla extract!

4 thoughts on “Quintuple Coconut Cake

    1. Unfortunately, I’ve never calculated nutrition info. Do you use specific software to do so? I may be interested in it! If not, just know that this is fairly diabetes-friendly; it is low in sugar (just a bit of coconut palm sugar) and carbohydrates, and it’s made with real food ingredients. I am NOT a doctor, so please don’t think of me as one — just know that this is a very healthy treat, as far as treats go.
      Thank you for stopping by!
      -Brynn

    1. Thank you so much! In this recipe, I’d suggest using a combination of flax eggs (1 tablespoon ground flaxseed + 2 tablespoons of water) and gelatin eggs. Applesauce is a great substitute, too! I’m so glad you came by & enjoyed this recipe!
      -Brynn

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