Strawberry Coconut Spongecake

This recipe is inspired by my simple coconut loaf, and is very similar with just a few extra added ingredients.

I used to make this loaf for my old roommate and I to snack on throughout the week while we were in college, and sometimes I would end up making 2 batches a week! 

It's very filling and satisfies that damn sweet tooth without having sugar added to it. Perfect as a post-exercise snack or something to eat when you're on the run or traveling.

Strawberry Coconut Spongecake 


3/4 C coconut flour (organic)
5 eggs
1/2 C coconut oil
2 tsp vanilla extract
1/3 C xylitol (or coconut sugar-your choice)
1/2 tsp salt
1/2 C strawberries, diced small plus 3-4 strawberries sliced thin for topping


Preheat the oven to 350° and line a small loaf pan with parchment paper (or coconut oil).

In a medium sized mixing bowl, combine the coconut flour, xylitol, and salt.

In a small bowl, add vanilla, coconut oil and eggs. Whisk well.

Add the eggs and vanilla into the dry ingredient bowl and still using the whisk, make sure it is all blended perfectly and that there are no clumps left. The batter will be like a reeeally wet cookie dough.

Fold in the diced strawberries. 

Pour the batter into the loaf pan. Add the diced strawberries on top for decoration. 

Bake for 45-50 minutes.


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