Name: King Cake with Creamy Coconut Filling
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: ¼ cup honey; ½ cup coconut cream; ½ cup coconut milk; 1 tsp baking powder; 1 tsp cinnamon; 1 tsp vanilla extract; 1.5 cups almond flour; 2 large eggs; 2 tbsp shredded coconut; pinch salt

This King Cake with Creamy Coconut Filling features a soft, spiced cake with a luscious coconut center. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, tropical flavors into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

This king cake is a nutritious, healthy breakfast idea that transforms a soft, spiced cake with a luscious creamy coconut filling into a delightful treat, perfect for a satisfying morning. Easy to prepare and packed with healthy fats and fiber, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

Knead Evenly: Ensures a soft dough texture.
Use Fresh Coconut: Enhances natural flavor.
Proof Properly: Allows dough to rise fully.
Check Doneness: Center should be set but moist.
Avoid Overmixing: Prevents dense cake.
Serve Warm: Maximizes coconut appeal.
Adjust Sweetness: Taste and tweak honey to preference.
Use Parchment: Eases removal from pan.
Rest Before Serving: Allows flavors to meld.
Portion Carefully: Prevents messiness.

Yield: 10 servings

King Cake with Creamy Coconut Filling

Soft coconut-filled king cake, healthy breakfast treat.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

¼ cup honey
½ cup coconut cream
½ cup coconut milk
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1.5 cups almond flour
2 large eggs
2 tbsp shredded coconut
pinch salt

Instructions

Prep the Batter: In a bowl, mix almond flour, baking powder, cinnamon, and a pinch of salt.
Add Wet Ingredients: Whisk eggs, honey, coconut milk, and vanilla extract until smooth.
Combine Mixtures: Stir the wet ingredients into the dry mixture until well blended.
Prepare the Filling: In a separate bowl, blend coconut cream with a tablespoon of coconut milk for a spreadable consistency.
Assemble the Cake: Pour half the batter into a greased or parchment-lined cake pan. Spread the coconut cream filling over it, then top with the remaining batter.
Add Topping: Sprinkle shredded coconut evenly over the top.
Bake the Cake: Preheat oven to 350°F and bake for 35-40 minutes until the center is set.
Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
Serve and Enjoy: Slice and serve warm or at room temperature, savoring this creamy, coconut-infused breakfast delight!

Notes

Knead evenly for texture; use fresh coconut for flavor.
Proof properly to ensure a light cake; avoid overmixing for tenderness.
Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 219Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 87mgCarbohydrates 20gFiber 2gSugar 16gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Almond Flour (1.5 cups): For low-carb base.
Eggs (2 large): For binding and structure.
Honey (¼ cup): For natural sweetness.
Coconut Cream (½ cup): Full-fat, for filling.
Coconut Milk (½ cup): Full-fat, for moisture.
Cinnamon (1 tsp): Ground, for warm flavor.
Baking Powder (1 tsp): For rise.
Salt (pinch): Enhances flavor; adjust to taste.
Vanilla Extract (1 tsp): For aroma.
Shredded Coconut (2 tbsp): For topping.

Variations and Substitutions

Flour Swap: Use coconut flour (adjust quantity).
Egg Swap: Use flax eggs for vegan option.
Sweetener Swap: Use maple syrup instead of honey.
Cream Swap: Replace coconut cream with cashew cream.
Milk Swap: Use almond milk or omit.
Spice Swap: Add nutmeg instead of cinnamon.
Leavening Swap: Use baking soda with an acid.
Topping Swap: Use chopped nuts or omit.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
Freezer: Freeze in portions for up to 2 months; thaw in fridge.
Reheating: Warm in oven for 5-10 minutes if preferred.