Coconut-Kiwi Cake

by | Mar 19, 2017 | Dessert, Heavenly Recipes, Treat | 0 comments

Coconut-Kiwi Cake

MOL Kitchen
Packed with more Vitamin C than any orange – the kiwi may be small, but their flavor and health benefits speak for itself. Add some fresh kiwi on top, and you'll have a "super-fruit" dessert!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Treat
Servings 8 wedges


  • 1 tsp lemon juice (fresh is best)
  • 1 cup coconut milk
  • 2 cups unbleached flour organic; all-purpose
  • 2 tsps Ener-G baking powder (sodium-bicarb free, alum. free)
  • 1/4 tsp salt sea salt
  • 1 1/2 tsps egg-replacer (we recommend “The Vegg Vegan Egg Yolk”)
  • 2 Tbsps water warm
  • 1 cup evaporated cane juice organic
  • 1/3 cup sunflower oil
  • 1 tsp vanilla extract (non-alcohol)
  • 1/2 tsp coconut extract (non-alcohol)
  • 1 1/2 cups kiwi diced


  • Preheat oven; temperature set for 350° F
  • In a small bowl, whisk the lemon juice into the coconut milk, and set the mixture aside to curdle.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a very small bowl, whisk the egg-replacer with the warm water. Then add this to the coconut milk
  • Next add the sugar, oil, vanilla and coconut extracts. Whisk to combine.
  • Pour into the dry ingredients, and mix until well combined.
  • Fold the diced kiwi into the batter.
  • Pour into greased cake pan. Bake the cake for 20 minutes, or until a tester inserted into the center comes out clean.
  • Cool the cake completely.
  • Eat and Enjoy - to the Glory of God! (1 Corinthians 10:31)


Please bear in mind, the serving size for this recipe is generated based on the use of an 8" × 8" cake pan. If the baking pan you will be using does not match these dimensions, your serving sizes will vary.
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!


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