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
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
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.