Coconut Surprise Breakfast Bake

One of my clients shared this coconut waffle recipe with me over a month ago.

Since then, I’ve made at least 10 batches [they make great pancakes too!].

Having been introduced to a new blog in the process; Joy from Joy the Baker is amazing, it wasn’t long until I was inspired to turn the waffle recipe into a cake recipe shortly after I saw her Strawberry Upside Down Cake with Cardamom.

I’m convinced that these two recipes were meant for one another, although I did omit the cardamom. No matter how hard I try, I just cannot like that spice!

These bakes make for a perfect make-ahead breakfast. Similar, to my quinoa flake bakes, I bake 2 of them every couple of days, top with nut butter, jam, or even some butter cream frosting as a treat.

They have over 20g of protein, and weigh in at just over 600 calories. I gobble these up about 30 minutes following a rough workout and am full for at least 4 hours following.

Coconut Surprise Breakfast Bake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

An easy, high fiber, high protein, breakfast treat that has a secret middle layer. Fill with strawberries, apples, blueberries, or chocolate!

Inspired by Joy the Baker’s Gluten-free toasted coconut waffles

Yield: 1 breakfast bake


  • 2 tablespoon coconut flour
  • 1 tablespoon coconut/coconut sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon Himalayan rock salt
  • 2 large eggs, at room temperature
  • 2 tablespoon non-dairy milk – I used hemp milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsweetened shredded coconut, optional
  • 1 tablespoon chia seeds, optional

Filling: 2 sliced strawberries, 1/4 apple slices, couple pear slices, 1/2 banana slices


  1. Preheat oven to 375 and oil a 16oz. oven safe dish with a dab of coconut oil.
  2. In a small bowl, whisk dry ingredients: flour, sugar, baking soda, and salt until all clumps are broken up. Set aside.
  3. In another bowl, combine wet ingredients: eggs, milk, oil, apple sauce, and vanilla.
  4. Pour wet into dry and add coconut and chia seeds.
  5. Drop 1/2 the mixture into the prepared dish, then layer sliced strawberries on top before dropping the rest of the mix on top.
  6. Place in oven and bake for 28-30 minutes [mine was perfect at 30 minutes], or until toothpick inserted comes out clean.

I filled today’s bakes with apples (above)…

and strawberries!

Be sure not to layer the fruit too thick, especially if you intend to remove the cakes from the dishes before serving. If it’s too thick, the cake will break in half. Not a huge problem if it’s just you enjoying it though!

I usually just eat them straight from the dish, so I don’t have to worry about esthetics.

I’m not too sure if flax eggs could be used with this. I’ve never had much success with coconut flour + vegan recipes. If you give it a try though, let me know how it goes!

Have you baked with coconut flour before?

What would you top your coconut bake with?

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Comments | Leave Your Comment

  1. I love love love coconut flour! Make excellent pancakes (and brownies…tehe….)

    I would probably top the bake with chocolate and more coconut butter!

  2. I’ve never cooked with coconut flour before but I’d really like to try it as I’m always looking for more gluten-free options…could be hard to find in Ireland though! I don’t think I’ve ever seen it on sale as it’s the kind of thing I would have noticed. I wonder if they would taste as good if I used rice flour?

    I would definitely top mine with raspberry jam – yum!

    • Rice flour should work, but you may have to increase the amount of flour. Coconut flour is very dry, so you don’t need much of it. Good luck!

  3. Have you baked with coconut flour before? = yes, all the time! My vegan GF pancake recipe uses coconut flour! And so do some of my no-bake/raw dessert balls and bites.

    What would you top your coconut bake with? = tons of syrup and jelly or nut butter!

    your Bakes are great, Leanne! Oh and I love Joy the Baker, too. And cardamom; gotta be in the mood. It’s a definitive spice, for sure.

  4. This looks awesome!! I use coconut flour in my cupcakes-for-one. I’ve been loving coconut lately!! I think I’m going to try to make this vegan. I’d drizzle with maple syrup and top with almond butter!

  5. Looks good!! I love that it will keep you full for 4 hours too – that’s my kind of post-workout breakie! I’ve never tried coconut flour, but I have a feeling I would love it!

  6. I bake with coconut flour all the time. It’s my top choice! I’m curious about using chia or flax eggs too and would love to hear about some successful recipes using them. My fav thing to make with coconut flour is cupcakes :) but cookies, pancakes, tortillas, muffins are also delicious too.

  7. I love that these are like little cakes! I’d top mine with sweet potato butter or greek yogurt (for the “icing” effect).

    You inspired me to try coconut flour and I am really loving it. It makes textures so smooth!

  8. holy crap. That Coconut Surpise looks freaking amazing. So do all of your lovely foods on your sidebar. I will be coming back to this blog for sure!! YUM. I love to cook. Where do you find all of your recipes?


    • Thanks, Jen. I usually just create my recipes! Sometimes I use inspiration from other recipes, other times I just make it up as I go. Thanks for stopping by!

  9. I LOVE coconut flour! I recently started using it, and I fell in love! I also really love bakes, such as yours. They are so fun and versatile for breakfast!

  10. Wow, those look like perfect breakfast treats. I’d want to top them with frosting (mmm… buttercreammmmm), but I’d probably stick with peanut butter and/or jelly.

    I have yet to try coconut flour. I’ve been working on the same huge bag of regular whole wheat flour for a couple years now. haha – bake much???

  11. Wow…these look delicious!! I’ve recently just started to bake/cook with coconut flour, but am a long time coconut lover!! I grind unsweetened coconut shredds in my coffee grinder. But this isn’t the same as coconut flour right?

    When you say 600 calories each…are you counting the fruit fillings or just the bake? I don’t mind high calorie or fat…I just like to avoid grains, carbs, white sugar etc as much as possible. They seem so fluffy and big for the ingredients listed…especially without whipping the egg whites.

    So you don’t need much coconut flour per recipe…a little goes a long way?

    Thanks so much for sharing this…it looks like something I would love! Everyone in the food blog realms seems to rave and love cardamom but I still haven’t bought or made anything with it yet.

  12. Oh wow! Yummmm. These look so good. I love anything coconut. I’m going to make these SOON :-) I definitely use coconut flour. Every time I use it I get a little better at working with it. It can be super tricky. Yay! Thanks for this recipe! :-)

    • Common down… rrr up in your case. I’m in Airdrie, a small town outside of Calgary in Alberta, Canada!

  13. I have baked with it a decent amount, I have make cupcakes, angel food cake (turned out a bit to dense, but tasted pretty good. Used it for pancakes- but I can’t say I loved those.

    I also have mixed it with other flours for random baking experiments.

    I can’t say that in general I am totally in love with it, but that said it has great nutritional value so I definitely use it. And the girls like what I have made with it. I just think is has a heavy, kind of “flat” flavor.

    I did like these cupcakes I made- but I think it was the butter cream frosting I like the best :)


  14. What a great breakfast idea. I can’t wait to make these. I have everything except strawberries, oh wait, I have some frozen mixed berries I could use! Yay!

    I love baking with coconut flour. I use it in cakes, muffins and cookies mostly. I made a wonderful Patriotic Coconut-Berry GF cake last 4th of July. Stop by Simply Healthy Family and check it out!

  15. Your breakfast bakes are just so beautiful! This both sound and look delicious!
    I would top it with nutbutter, maybe cocnut butter- Yum!
    And I know, Joy is so amazing! Her recipes are great, her pictures pretty, and she is so funny too :)

  16. Just making sure that 2 tbsp of coconut flour is all I need before I make this tomorow? I’m going to have to make 5-6 waffles to feed the fam. so that’s 3/4 cups right?

  17. I love starting the day out with coconut – it gives me great energy, and lasts longer than any other breakfast! I’ll have to give your this bake a try – I’ve been wondering what to do with the small amount of coconut flour I’ve got in the pantry :)

  18. I love Joy’s blog! Her’s is one of the first I started reading. I’ve made some muffins and pancakes with coconut flour they were good. I love the way coconut flour smells. I haven’t been able to find many good recipes with coconut flour that are vegan and gluten free though

  19. Fun idea! I have all the ingredients, so I’ll definitely have to try this. I made some coconut flour pancakes awhile ago that were really good, especially topped with pecans and fresh raspberries!

  20. Ummm… WOW!!!!!! These couldn’t possibly sound any more appetising!!! I LOOOOVE coconut and strawberries, but I don’t think I’ve ever even heard of coconut flour!! Did you have to go to a specialty store to find it??? I absolutely love the St Dalfour jam as well, just finished a jar of the raspberry one last night!

  21. Oh yes! It’s all I use now! I even have a (gasp!!) microwave muffin that I LOVE in which the only ingredients are coconut flour, dark cocoa powder, stevia, baking powder, pumpkin & egg whites- amazing. Sometimes if I’m feeling saucy I actually bake it but usually I don’t have the patience! :-) I LOVe the idea of layering- I’m totally going to try this with my microwave muffin tonight!

  22. Id top it with raw strawberry or plum jelly. its easy to make:

    1 cup fresh fruit
    1/4 cup pitted dates
    1-2 tsp chia seeds (optional)

    Blend and enjoy!!!

    • Brilliant! This jelly sounds so easy and delicious. Thanks for sharing, Kristine :)

  23. Hey Leanne,
    I’ve been following your blog for the last few months and love it!
    i tried this recipe as muffins last week and didn’t have a banana so i put in apples and cranberries for the season…. to die for!
    also tried grannie smith apples with some cinnamon and walnuts as the surprise… also wanted to eat all of those at once when i tried them…
    fyi for those who want to try the muffin thing, this recipe yields 3 reg size muffins and they freeze well!

    Anyhow, thanks for the inspiration. Going gluten free has helped my tempered tummy too and having a great resource like this saved me the last few months!


    p.s. i’ve been longing to go to the sivananda yoga ashram for 2 years now… cant seem to save the money or find the time while in school but i’m planning to go after graduating uni…. i really look forward to reading about that one! namaste.

    • Thanks, Kat! I’m so happy to hear you liked the coconut bakes. They are tasty, aren’t they? Thanks for the tip on the muffin tins. I still haven’t tried that out!
      So neat that you have your sights set on the same ashram! I’ll be sure to share as many pictures as possible :) I’m sure you’ll get there soon enough! It all just falls into place when you’re meant to go. Have a fabulous weekend!

  24. How are these heated up? Thinking about making them the night before for school morning breakfasts!

    • I usually reheated them in the microwave for 1-1.5 minutes in the morning and never had an issue. Enjoy!

  25. Taking a looooong flight tonight, and the gluten free food is always brutal and the portions small, so I made a few of these for the journey. Should be a nice treat when I wake up in the morning! Love that these take no time at all to make, and are delicious.

  26. Thanks so much!! This was the most amazing breakfast and it really fed my carb, and sweets craving!!!

    • I’m so happy to hear that, Michelle! Thanks for reporting back :)

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