Coconut Pineapple Cake – nothing tastes more like summer than the flavors of coconut and pineapple, each bite reminds me of sitting on a tropical beach enjoying the crashing waves and sunshine!
This cake is so delicious you’ll want to eat more than one piece. The great thing, no refined sugars, gluten free and dairy free! If you or your family has any food intolerances, this cake will is one of the best!
I used maple syrup as my sweetener, all-natural organic. Not only did I use maple syrup in the cake to sweeten, I used maple syrup to make my pineapple compote that is used in between the two layers of the cake. The whipped cream is coconut milk fat that is whipped, sweetened with maple syrup and a touch of vanilla for flavor! Delicious!!! The coconut flavors compliment the pineapple perfectly!
Here is the recipe! Enjoy the bake!
Coconut Pineapple Cake
I can of crushed pineapple in 100% fruit juice
1/4 cup water
1/2 cup maple syrup
2 tbs cornstarch
2 1/2 cups of almond flour
1/4 cup coconut oil melted
1 tsp baking soda
1/2 tsp Himalayan pink salt
2 large eggs
1/2 cup maple syrup
1 tbs vanilla
2 cans of coconut milk – refrigerated 24+ hours
1 tsp vanilla bean
2 tsp maple syrup
1/4 cup of all natural unsweetened coconut flakes
To make your pineapple compote, drain the can of crushed pineapple and then place in a sauce pan. Add water, maple syrup and cornstarch, stir thoroughly and then place over medium-low heat. Bring to a boil, stirring occasionally. Once boiling, continue stirring for 3 minutes until thick.
Let cool and then place pineapple mixture in refrigerator to cool while making the cake.
For the cake, in a medium bowl, combine the almond four, baking soda and salt. In a different bowl, combine the melted oil, eggs, maple syrup and vanilla. Whisk together until fully combined. Add the flour mixture a little at a time until the batter forms.
Place batter in 2 parchment lined and coconut oil greased 6″ cake pans. Bake for 30 minutes at a 350 degree oven. Remove and turn out immediately and let cool.
One the cakes have completely cooled, it’s time to make the coconut whipped cream. Open the two cans of refrigerated coconut milk, only use the solid fat from the coconut milk cans and place in a mixing bowl with a whisk attachment. On high speed whisk the coconut fat until fluffy. Scrap sides and continue to whip for just a couple minutes. Don’t over mix. Then remove and fold in maple syrup and the vanilla. Place in fridge and let cool.
Assemble the cake by cutting the two cooled cakes in-half with a serrated knife and make 4 even level cakes. Place the first layer and then fill with half of the pineapple compote. Then place another cake and then fill with coconut whipped cream and finish the other two layers. I browned my coconut flakes under a broiler, but not necessary.
Enjoy the bake!