This Pineapple Coconut Cake is a delightful and tropical dessert that’s perfect for any occasion. Made with gluten-free flours, fresh pineapple, and a hint of coconut, it’s both healthy and flavorful. The coconut lemon icing adds the perfect finishing touch.
Preparation Time
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Ingredients
Dry Ingredients:
1 cup (160 g) rice flour
1 cup (90 g) oat flour (gluten-free if needed)
½ scant cup (50 g) cornstarch
¾ cup (75 g) shredded unsweetened coconut
2 Tbsp (10 g) ground flax seeds
1½ tsp baking powder
½ tsp baking soda
Wet Ingredients:
½ small/medium fresh pineapple (350 g) (see instructions)
¼ cup (60 g) canned coconut milk
⅓ cup (110 g) maple syrup
1 tsp vanilla extract
Icing:
⅓ heaped cup (50 g) powdered erythritol or icing sugar
1 Tbsp canned coconut milk
½ Tbsp lemon juice
Instructions
Continued on the next page
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