Made from coconut flour and topped with coconut icing and pineapple, this Paleo Coconut Pineapple Cake is moist, fruity and delicious!
Filled with good-for-you ingredients, this Paleo-friendly cake is moist and topped with juicy pineapple chunks. It also includes a dash of maple syrup for natural sweetness and coconut flakes to give it an extra crunch.
To get started, you’ll want to combine all your ingredients to make the batter first. Once you’ve got the batter locked and loaded, pop it in the oven, and wait for it to bake. In the meantime, you can combine all the ingredients to start making the glaze spread. Once the cake is finished baking, let it cool, and slather the glaze on top. Finally, slice up your pieces and get ready to serve.
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Try pairing it with a warm cup of tea or coffee for ultimate enjoyment! You can even store leftovers into bite-sized portions to snack on throughout the week.
Whichever way you decide to enjoy it, you’ll indulge in a tropical getaway with every bite.
Paleo Coconut Pineapple Cake
Paleo Coconut Pineapple Cake
Erin Druga- Mixing Bowl
- Whisk
- 8 in. x 8 in. Baking Pan
- Electric Mixer
For the Cake Batter:
- 3/4 cup coconut flour
- 1/4 t salt
- 1/2 t baking soda
- 3 eggs
- 2 egg whites
- 1/2 t vanilla
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 1/2 cup coconut oil, melted
- 2 T coconut flakes
For the Icing:
- 2 cups coconut cream
- 2 T coconut sugar
- 1/4 cup arrowroot powder
- 1/4 cup pineapple, diced
- Preheat oven to 350°F.
- Combine flour, salt and baking soda in a bowl and set aside.
- In a separate bowl, whisk together eggs, egg whites, vanilla, syrup, milk, and oil. Fold wet ingredients into dry ingredients and then stir in coconut flakes by hand.
- Line an 8 in. x 8 in. baking pan with coconut oil (so cake doesn't stick) and then pour batter into pan and place in the oven. Bake for approximately 30 minutes or until edges are slightly browned and a toothpick inserted in the center comes out clean.
- For the icing: combine coconut cream, sugar and arrowroot together with an electric mixer (or by hand). Place in the refrigerator for at least 30 minutes, allowing time for icing to thicken.
- Chop pineapple and set aside.
- Once everything is ready, ice cake and then top with coconut. If you prefer, you can layer the cake (pictured) by cutting it into 4's and then icing each piece, topping the pieces with coconut and then layering them on top of one another.
- Enjoy!
Looking for Paleo ingredients? Here’s what we recommend:
Coconut Flour (Nutiva)
Cold Pressed Coconut Oil (Viva Naturals)
Coconut Milk (Native Forest)
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