Blueberry, Lime and Coconut Breakfast Cake

Cake for breakfast? You’d better believe it! This Blueberry, Lime and Coconut Breakfast Cake is dairy-free, super moist and packed with lots of tropical flavor.

 
 



I feel like I’ve come a long way when it comes to baking and cooking in the last 8 years since I started blogging. I used to be a “follow a recipe to a T” type of person. I had to have every ingredient – no substitutions. And I was ok with that. But sometimes things don’t go as planned, and when that happens, I sure am glad that I have evolved in the last few years and can now go with the flow and change things up.

I had an idea. A delicious strawberry lemon breakfast cake. I was pretty excited, and added a few important ingredients to my list – strawberries, lemons, strawberry Silk® Dairy-Free Yogurt Alternative. Pretty simple, right?

Well, I went to the grocery store. At 10pm in a rainstorm. (Yeah, not always the smartest move.) I stopped in the produce section first, and lucky me, they were completely out of lemons. Ok, not completely – there was a bag left, but half of the lemons were covered in mold. So I think about it for a second, and decide that strawberries and limes go together just as well as strawberries and lemons. The store did have strawberries, so at least one thing was right from my list.

Then I went to pick up the strawberry Silk® Dairy-Free Yogurt Alternative, only to find the strawberry was completely wiped out. So I thought to myself – vanilla should work! But the vanilla was gone, too. The only flavors remaining were Peach & Mango and Blueberry.

So, I went in with the idea to make a Strawberry Lemon cake, and came out with the idea to make a Blueberry Lime cake. Roll with the punches, I tell ‘ya.
 
 

 
 
It all played to my advantage in the end, though, because this breakfast cake was a home run. I’ve always loved adding yogurt to baked goods, and I love that I was able to make this breakfast cake dairy free by swapping in the Silk® Dairy-Free Yogurt Alternative, and by using coconut oil in the place of butter. My mom has been limiting her dairy lately, and I was excited to come up with this idea that she could enjoy for breakfast!!

If you haven’t seen this dairy-free yogurt alternative yet, you really need to check it out – especially if you are dairy-free or trying to cut back on dairy. We are yogurt fanatics around my house, and we all approved of the Silk® Dairy-Free Yogurt Alternative. In fact, I don’t think my kids could even tell the difference! It is made from cultured soy and has 6 grams of protein per serving. It is an excellent source of Vitamin D and calcium. Plus, it is free of cholesterol, dairy, lactose, gluten, carrageenan or casein. It is such a great alternative for those with food allergies or an intolerance!
 
 

 
 
I’m all for any excuse to eat cake for breakfast, and this is the perfect breakfast cake. It’s super moist with a ton of blueberry, lime and coconut flavor. The coconut was a last minute addition, but I love how it pulled everything together and really gave this breakfast cake a tropical flair.

Waking up is a lot easier when you have a slice of this Blueberry, Lime and Coconut Breakfast Cake on your plate!

Make sure you are following Silk on Instagram for more ways to make dairy-free delicious.

For more information about the Silk® Dairy-Free Yogurt Alternative, visit the Silk website. You can also search for product availability in your area!
 
 

 
 

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

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Blueberry, Lime and Coconut Breakfast Cake

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 -10 servings

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Cake for breakfast? You’d better believe it! This Blueberry, Lime and Coconut Breakfast Cake is dairy-free, super moist and packed with lots of tropical flavor.

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Ingredients

Breakfast Cake:

• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup packed brown sugar
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 containers 5.3 oz ea Blueberry Silk® Dairy-Free Yogurt Alternative
• ▢ 2 eggs lightly beaten
• ▢ 4 tablespoons coconut oil melted and cooled
• ▢ grated zest of 2 limes
• ▢ 1 cup fresh blueberries
• ▢ 1 cup sweetened flaked coconut

Glaze:

• ▢ 1 cup powdered sugar
• ▢ 1 1/2 tablespoons fresh lime juice
• ▢ 1/2 cup toasted coconut
• ▢ grated zest of 1 lime

Instructions

• Preheat the oven to 350ºF. Spray a 9-inch round pan with nonstick cooking spray, then line the bottom with parchment paper. Spray the parchment paper with nonstick cooking spray; set aside.
• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together the Silk® Dairy-Free Yogurt Alternative, eggs, coconut oil and lime zest.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Add the blueberries and coconut, and gently fold in until evenly dispersed. Pour the batter into the prepared pan (the batter will be thick).
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 35 minutes.
• Remove the cake from the oven and let it sit for 10 minutes before running a knife around the edge of cake and then removing the cake to a cooling rack. Remove the parchment paper from the bottom.
• When cooled, make the glaze. In a bowl, whisk together the powdered sugar and lime juice until smooth. Pour over the top of the cake, spreading it to the edges if needed. Sprinkle the top with the toasted coconut, then grate the lime evenly over the top.

 
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This conversation is sponsored by Silk. The opinions and text are all mine.