Island cake

1. 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.
2. Preheat the oven to 350 degrees F and line a 8×8 inch baking pan with parchment paper.
3. Mix the ground flax seeds with 3 tablespoons of water. Stir and set aside for 5 minutes to thicken.
4. 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.
5. In a separate bowl, mix the pineapple juice with coconut oil and vanilla. Add the thickened flax mixture.
6. Pour the wet preparation into the dry ingredients and mix until combined. Add the crushed pineapple and roughly mix to incorporate.
7. 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.
8. Remove from oven and allow to completely cool down.

Coconut cream frosting

1. 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.
2. Whisk by hand to combine and fluff up the cream.

Assembly

1. When the cake has cool down, remove from the pan and place in a serving plate.
2. Plop all of the coconut frosting into the center of the cake and use a spatula to spread it even, making swooping motions.
3. Sprinkle with toasted coconut and freeze-dried pineapple powder.
4. Cut in squares and serve immediately or store in fridge in an airtight container.