Prepare Pineapple Purée: Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until smooth. You’ll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
Preheat Oven: Preheat the oven to 350°F (180°C) and line a 9-inch (23 cm) cake pan with parchment paper. Note: I used an 8-inch (20 cm) pan and had some leftover batter, which I used for muffins.
Process Dry Ingredients: In a food processor or blender, process all dry ingredients (rice flour, oat flour, cornstarch, shredded coconut, ground flax seeds, baking powder, and baking soda).
Combine Wet and Dry Ingredients: Add the wet ingredients (pineapple purée, coconut milk, maple syrup, and vanilla extract) to the dry ingredients and pulse again until just combined.
Bake: Pour the mixture into the prepared cake pan and bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.
Prepare Icing: In a small bowl, mix the ingredients for the icing (powdered erythritol, coconut milk, and lemon juice) with a whisk until smooth.
Drizzle Icing: Once the cake is fully cooled, drizzle the icing over the top. Let the icing set before serving.
Notes
Flour: You can use regular flour instead of rice flour if the recipe doesn’t need to be gluten-free.
Cornstarch: Potato flour should work as a substitute.
Shredded Coconut: You can use 75 grams of ground, blanched almonds (almond flour) instead. Any other ground nuts should be fine too.
Maple Syrup: Any other liquid sweetener can be used.
Serving Suggestions
Serve slices of the cake with a cup of tea or coffee.
Enjoy it as a dessert or a sweet snack.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.
Cooking Tips
Measure the ingredients in grams for the most accurate results.
Ensure the pineapple purée is smooth to avoid chunks in the cake.
Nutritional Benefits
Pineapple adds a boost of vitamin C and natural sweetness.
Coconut provides healthy fats and a delicious flavor.
Dietary Information
This recipe is gluten-free and can be made vegan by ensuring all ingredients used are plant-based.
Why You’ll Love This Recipe
It’s a tropical, moist, and flavorful treat.
Easy to make with simple, wholesome ingredients.
Perfect for any time of the day.
Conclusion
Enjoy this Pineapple Coconut Cake with its delightful coconut lemon icing. It’s a refreshing and healthy treat that will transport you to a tropical paradise with every bite. Happy baking!
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