Coconut Quick Cake

Serves: 5
Total Calories: 290


1 egg
2/3 cup agave
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/2 cup almond milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
3 tablespoons agave
2 tablespoons melted butter
1 tablespoon almond milk


In a large bowl combine egg, agave, flour and baking powder. Mix well. In a small saucepan heat milk, butter, and vanilla until the butter is melted. Slowly beat the warm liquid into the big bowl. Bake @ 350° for 18-20 minutes. Remove from the oven and pour on the coconut topping. Bake again for about 5 minutes or until cake is done and the coconut is beginning to turn a golden color. (Cake should not be fully baked when you add the coconut topping.) COCONUT TOPPING: Melt the butter and then add the rest of the ingredients. Stir until well blended. Pour this on top of the cake once it has been baking about 18-20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 290
Calories from Fat: 126

This Coconut Quick Cake recipe is from the Sugar Free and Lovin' It! Cookbook. Download this Cookbook today.

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