This Paleo Tropical Coffee Cake is topped with a delicious almond streusel and is the perfect breakfast with a large mug of coffee!
Now that it is starting to feel like summer, it’s time for tropical flavors. Tropical meaning mango and coconut, one of the best combinations known to man. This paleo mango coconut coffee cake is totally grain-free and tastes like summer. 
The amazing Unsweetened Almond Breeze Almondmilk Coconutmilk, gives this cake the most amazing coconutty flavor and all the zing it needs! So sit down, relax, have a cup of coffee and this delicious coffee cake for breakfast, you’ll be in your bathing suit before you know it!
Paleo Mango Coconut Coffee Cake
Paleo Mango Coconut Coffee Cake
Ingredients
- Paleo Mango-Coconut Coffee Cake
- 1/2 cup coconut flour
- 3 eggs
- 1 cup Almond Breeze Almondmilk Coconutmilk Original
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 2 tbsp shredded unsweetened coconut
- 1 ripe mango chopped
- Topping
- 2 tbsp sliced almonds
- 1 tbsp coconut sugar
- 1 tbsp earth balance coconut spread or coconut oil melted
- 1 tbsp shredded unsweetened coconut
Instructions
- 1. preheat oven at 350 and grease a round or square cake pan
- 2. Mix all of the cake ingredients in a medium sized bowl
- 3. place cake mixture in pan
- 4. Combine all topping ingredients in small bowl
- 5. Evenly sprinkle topping over cake
- 6. Bake for 15 minutes or until done
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