I keep getting to enjoy hot sunny days by the pool, followed by gloomy cold days stuck inside layered in sweatshirts. It’s the sunny hot days that keep me holding my breath when the weatherman comes on the TV. And when I hear “85 and sunny,” you know what instantly pops into my head? “Do you like pina coladas? Getting caught in the rain?”
Well, yes, yes I do! And I crave them every time I get overheated, and thus my obsession with turning treats into pina colada bombshells at the first hint of summertime. So, please excuse me for awhile, because I have a lot of pineapple and coconut recipes to share with you! And, they won’t bust your bikini diet, unlike that killer drink (what a true evil; because it’s deadly sweet, terrible for you, and tastes way too good).
Pina Colada Breakfast Cake
(makes one loaf cake)
(inspired by Chocolate-Covered Katie)
1 cup spelt flour
½ tsp. salt
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. cinnamon
2 Tbs. Splenda
2 Tbs. brown sugar
2 Tbs. unsweetened coconut flakes
1 egg white
2 tsp. vanilla extract
¼ cup unsweetened almond milk
¼ cup canned lite coconut milk
½ cup drained pineapple chunks (packed in juice or water, not syrup)
~Preheat oven to 350 degrees F. Prepare a loaf pan with nonstick spray.
~In a medium sized bowl, combine the flour, salt, baking powder, baking soda, and cinnamon and stir until completely combined. Then, add the Splenda, brown sugar, and coconut flakes and stir until combined. Create a well in the center of the dry ingredients, and add all of the wet ingredients except for the pineapple chunks. Stir the batter until it is almost combined, then use your fingers to break apart the pineapple chunks into smaller pieces, squeezing them right into the batter (yes, you could use the crushed pineapple, but my way adds more texture and ensures that you’re not using pineapple that is packed in syrup). When all of the chunks are broken up and in the batter, give the batter a final stir, and then pour it into the loaf pan. Bake for 35-40 min, or until the test stick comes out clean. Let cool before serving or glazing.
Oh my! The glaze is escaping!
*Optional glaze: in a small bowl, combine 1.5 Tbs powdered sugar with 1 tsp coconut milk (or almond milk) and stir until completely combined. Spread on top of the cake and sprinkle with a little more coconut flakes.
Strike up a conversation: What do you crave (and wish was healthier) when that summer heat hits?
what an awesome bread! definitely would love to try this!
Do you use Xanthan gum in your bread/cake recipes?
Hi Denise! No, xanthan gum didn’t make the list of ingredients for this cake 🙂 would you have used it or is there a particular reason why you asked? Thanks!