King Cake


1/3 cup butter or coconut oil
1/2 cup coconut milk
1 tsp vanilla
1 package active baking yeast (2¼ tsp)
3 eggs, whisked
1/2 cup coconut sugar
1/8 tsp nutmeg
Zest of 1 large lemon
1 1/2 cups raw pecans
1/2-3/4 cup coconut sugar, depending on sweetness preference
1/4 cup water
2-2 1/2 cups powdered sugar made with tapioca or arrowroot starch
(Alternatively, you can use honey to drizzle over the cake as a glaze. Simple, although the colors won't stand out as much.)
Green, purple, and gold naturally colored sugars from India Tree



  1. In a small saucepan over medium heat, melt butter, coconut milk, and vanilla
  2. Remove from heat and allow to cool until warm to the touch
  3. While stirring constantly with a whisk or fork, slowly add yeast to mixture. Allow to sit 5 minutes
  4. While the yeast wakes up, place both bread mixes in a medium bowl. Add coconut sugar, nutmeg, and lemon zest, and stir to combine
  5. Once the yeast mixture is bubbly, add whisked eggs and combine
  6. Pour mixture into bowl with bread mixes. Stir to combine thoroughly. Cover bowl with a plate and allow to rise 45 minutes or until bubbly and has risen
  7. While dough is rising, heat a sauté pan over medium low heat and add pecans, toasting until warm and fragrant, about 8-10 minutes. Remove from heat
  8. Preheat oven to 350°F
  9. When dough is ready, place large rectangle of waxpaper on the counter. With a rubber spatula, press dough into a rectangle, approximately 4” x 12-15”. Be careful not to press it too thin.
  10. Place pecans and then coconut sugar in the center of the dough, leaving room at each end and both sides to seal the dough.
  11. Using the wax paper, fold each side of the dough over the top to seal the pastry. Fold both ends over to seal as well.
  12. Place dough in fridge for 5-10 minutes, and then carefully transfer to a cookie sheet or pie pan, shaping into a crescent.
  13. Bake for 30-40 minutes, or until pastry is cooked through. Remove from oven and allow to cool thoroughly before glazing.
  14. Once cool, heat water in a saucepan over medium heat and gradually add sifted powdered sugar. Allow to cool and then distribute evenly over cake. While glaze is still wet, add colored sugars, alternating between the 3 colors for a festive, traditional King Cake!