A healthy pineapple and coconut cake loaded with delicious tropical flavors. It’s topped with a rich creamy coconut frosting and toasted coconut.
- 1 cup KORO grated coconut
- 2 tbsp ground flax seeds
- 1 1/2 cup white spelt flour (or regular white flour)
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- a pinch of salt
- 1/4 cup pineapple juice reserved from the can
- 1/4 cup melted coconut oil
- 2 tsp vanilla extract
- 1 cup crushed pineapple from can
Coconut cream frosting
- 1 cup of coconut cream, from full fat coconut can stored in fridge overnight
- 1 tbsp KORO erythritol (or other sweetener of your choice)
- 2 tbsp toasted coconut
- 1 tsp KORO freeze-dried pineapple powder
- Start by toasting the coconut. Heat a large pan over medium – high heat. When the pan is hot, add the grated coconut. Reduce to medium heat and toast for about 2 minutes, stirring constantly with a spatula to avoid to burn and allow an even toasting. The coconut are ready when beautifully golden and fragrant. Remove from heat and set aside.
- Preheat the oven to 350 degrees F and line a 8×8 inch baking pan with parchment paper.
- Mix the ground flax seeds with 3 tablespoons of water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, combine the flour, toasted coconut, coconut sugar, baking powder, baking soda, ginger and salt. Keep 2 tablespoons of toasted coconut for topping.
- In a separate bowl, mix the pineapple juice with coconut oil and vanilla. Add the thickened flax mixture.
- Pour the wet preparation into the dry ingredients and mix until combined. Add the crushed pineapple and roughly mix to incorporate.
- Poor the batter into the prepared pan and smooth the surface. Bake for 30-35 minutes until a toothpick comes out clean and the cake is dry and brown on top.
- Remove from oven and allow to completely cool down.
Coconut cream frosting
- Open the can of coconut that has chilled in fridge overnight and scoop out the thick layer of cream that has formed on top. Place in a mixing bowl and add the erythritol or sweetener of your choice.
- Whisk by hand to combine and fluff up the cream.
- When the cake has cool down, remove from the pan and place in a serving plate.
- Plop all of the coconut frosting into the center of the cake and use a spatula to spread it even, making swooping motions.
- Sprinkle with toasted coconut and freeze-dried pineapple powder.
- Cut in squares and serve immediately or store in fridge in an airtight container.
- You can use fresh pineapple instead of canned. Make sure the pineapple is well ripe and crush into small bites before folding into the batter.
- If using canned pineapple, prefer pineapple in natural juice rather than syrup.
Keywords: cake, sheet cake, island cake, pineapple, coconut,