Hey there. This is just a quick post to share the recipe for this Coconut Pineapple Cake with you and to let you know about the new resource page that’s up on the blog. Continue reading for all the details…
First, cake. This cake is moist and fluffy and packed with coconut flavor. I used unrefined coconut oil, coconut flour, coconut milk and coconut sugar. So, basically all the coconut things. The pineapple is juicy and bright and the macadamia nuts add crunch for a treat that’s sure to banish the winter blues. Now, about that resource page. Last week I conducted an Instagram poll to find out what you want to see on the blog this year. The answer? Savory recipes (we’re not off to a good start…ooops), cozy drinks, Ayurvedic diet and lifestyle tips, sustainability ideas and resource pages. So, over the weekend I put together a page with my favorite Ayurvedic body care products, herbs, websites, books and more. You can check it out here and I hope it’s helpful. I’ll be putting together a similar page with sustainability resources soon, so stay tuned.
*Don’t forget to follow me on Instagram and tag photos of my recipes #tendingthetable.
Coconut Pineapple Cake
Makes 1 8-inch square cake
INGREDIENTS
2 eggs, separated
½ cup coconut sugar
¾ cup full-fat coconut milk
½ cup melted, unrefined coconut oil
1 teaspoon vanilla extract
1 cup almond meal
½ cup coconut flour
¼ cup tapioca flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cardamom
1 20-ounce can sliced pineapple
⅔ cup chopped macadamia nuts
PROCEDURE
Preheat the oven to 350°F.
Grease an 8-inch square baking pan with oil and line with a parchment paper sling.
Combine the egg yolks, sugar, coconut milk, coconut oil and vanilla in a medium bowl and stir well to combine. Add the dry ingredients and mix well. Meanwhile in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high until stiff peaks form. Fold the egg whites into the batter until no streaks remain.
Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the pineapple slices on top, sprinkle with the macadamia nuts and a little coconut sugar and bake for 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool before slicing and serving.
Hi
Looks amazing…can you please tell me the replacement for tapioca flour?
Thanks
How do you place the pineapple slice and doesnt sink into the cake? Thank you😊
ROSIE.WONG@EDGEWELL.COM
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
I often use coconut yogurt as substitute for egg when baking. And it’s lovely 🙂
I made you recipe yesterday and it turned out beautifully brown and perfect consistency! I switch the tapioca for chickpea flour and added one tbsp of apple sauce, added 10 extra minutes and it came out very nice. Next time I would us a bit more cardamom for a little punch.But very very nice, loved it! Thank you!
So delicious and looks Yumm
Here’s the outcome! It really doesn’t turns out that brown however the cake was quite moist and interesting flavour coz I added toasted dessicated coconut. Will opt for fresh pineapple next time as it tastes weird with cans pineapples.
Hmmmm. In my experience the cake comes out a nice golden brown. Sprinkling coconut sugar on top before baking also adds richness and color. Sorry you didn’t like the flavor of the canned coconut. I didn’t mind it at all, but I wonder if different brands taste different. Anyways, glad the cake turned out well.
I’m baking it now..however the batter really doesn’t seem to be dark brown in color like your picture shown as per what Blanka mentioned. I substitute the almond meal with cake flour, added toasted dessicated coconut into the batter and added little bit tsp of milk as batter seems thick..the rest of ingredients I followed as per.
Let’s see how it turns out later. Shall update once it’s done baking.
Cathryn,
Not sure if you used coconut sugar or not, but that’s what creates the dark brown color. The batter should be thick. Love the addition of toasted coconut.
Sasha
I am afraid this was a total failure. The baking time must be a serious mistake: 25 min is a suitable time to bake a cupcake but not an 8×8 cake. Mine took 60 min and was still way too moist in the center after cutting. Flavour–I like all the ingredients but the combination simply lacked any flavour (I did follow the instruction to a T). the pick you show is nice and brown; after 1 hour in the oven mine came out sickly yellowish. In other words–not to be repeated.
Blanka, I’m so sorry to hear that this recipe didn’t work out for you. I know how frustrating it can be to spend money and time making something only to have it fail. I tested this recipe twice before posting but will re-test the recipe again today. Sasha
Blanka,
I re-tested this cake last week and it turned out beautifully. I was out of arrowroot so used tapioca flour instead and increased the baking time by 10 minutes. It came out golden brown, fluffy and moist. Is there a chance you measured out 1/2 coconut oil at room temperature instead of melted? That might make it too wet. The instructions were a little unclear so I updated them to make it clear that it’s 1/2 cup melted coconut oil.
Sasha
Do you think using fresh pineapple instead of canned would work?
Totally!
hahaha, you’re so funny. Not a good start for requests, but pretty awesome for a sweet tooth like me 🙂
Hehe. XO
I’m in love with your idea to put together a sustainability resources page! Since moving to Portland years ago, I went from not knowing how to recycle to a local produce-loving composting fiend!
Also, using coconut flour for this pineapple cake — A+
Lindsey | This Miss Cooks
http://thismisscooks.com/imperfect-produce-review/
That makes me so happy to hear! XO
Omg, this sounds so delicious and tropical! I love the ingredient choice <3
So tropical! XO