COFFEE AND COCONUT BUNDT CAKE without butter and oil, a light and fluffy breakfast cake with few calories, ideal for the whole family.
Simple and quick to prepare, the coffee and coconut bundt cake is the perfect dessert to serve at breakfast, also great for a healthy sweet snack, always better than a packaged cake.
The recipe for the coffee and coconut bundt cake is very fast, I used a small 7-inch mold, but as you can see from the photo, it makes quite a few slices, the right amount for breakfast.
Of course, you can double the ingredients for a 9-inch mold for a larger or more demanding family, and if you don’t like some ingredients, just leave them out.
It’s light and good, stays fluffy even without butter and oil, so few calories to start the day well. I used instant coffee, but of course, espresso coffee is fine.
Follow me in the kitchen today; there’s coffee and coconut bundt cake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 2 oz oz sugar
- 1 1/4 cups cups all-purpose flour
- 1/4 cup cup shredded coconut
- 1 tbsp tbsp instant coffee
- 1 tsp tsp baking powder
- 1/4 cup cup milk
Preparation
Beat the eggs with the sugar until they double in volume.
Gradually add the flour while the whisk is moving, alternating with the milk.
Add the baking powder, shredded coconut, and coffee.
Pour into a 7-inch mold, bake in a pre-heated oven at 350°F for 25 minutes, and do a toothpick test before removing from the oven.
Bon appétit
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