Pineapple Coconut Cake with Coconut Lemon Icing

Ingredients

Dry Ingredients:

• 1 cup (160 g) rice flour
• 1 cup (90 g) oat flour (gluten-free if needed)
• ½ scant cup (50 g) cornstarch
• ¾ cup (75 g) shredded unsweetened coconut
• 2 Tbsp (10 g) ground flax seeds
• 1½ tsp baking powder
• ½ tsp baking soda

Wet Ingredients:

• ½ small/medium fresh pineapple (350 g) (see instructions)
• ¼ cup (60 g) canned coconut milk
• ⅓ cup (110 g) maple syrup
• 1 tsp vanilla extract

Icing:

• ⅓ heaped cup (50 g) powdered erythritol or icing sugar
• 1 Tbsp canned coconut milk
• ½ Tbsp lemon juice

Instructions

1. Prepare Pineapple Purée: Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until smooth. You’ll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
2. Preheat Oven: Preheat the oven to 350°F (180°C) and line a 9-inch (23 cm) cake pan with parchment paper. Note: I used an 8-inch (20 cm) pan and had some leftover batter, which I used for muffins.
3. Process Dry Ingredients: In a food processor or blender, process all dry ingredients (rice flour, oat flour, cornstarch, shredded coconut, ground flax seeds, baking powder, and baking soda).
4. Combine Wet and Dry Ingredients: Add the wet ingredients (pineapple purée, coconut milk, maple syrup, and vanilla extract) to the dry ingredients and pulse again until just combined.
5. Bake: Pour the mixture into the prepared cake pan and bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.
7. Prepare Icing: In a small bowl, mix the ingredients for the icing (powdered erythritol, coconut milk, and lemon juice) with a whisk until smooth.
8. Drizzle Icing: Once the cake is fully cooled, drizzle the icing over the top. Let the icing set before serving.

Notes

• Flour: You can use regular flour instead of rice flour if the recipe doesn’t need to be gluten-free.
• Cornstarch: Potato flour should work as a substitute.
• Shredded Coconut: You can use 75 grams of ground, blanched almonds (almond flour) instead. Any other ground nuts should be fine too.
• Maple Syrup: Any other liquid sweetener can be used.

Serving Suggestions

• Serve slices of the cake with a cup of tea or coffee.
• Enjoy it as a dessert or a sweet snack.

Storage

• Store leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.

Cooking Tips

• Measure the ingredients in grams for the most accurate results.
• Ensure the pineapple purée is smooth to avoid chunks in the cake.

Nutritional Benefits

• Pineapple adds a boost of vitamin C and natural sweetness.
• Coconut provides healthy fats and a delicious flavor.

Dietary Information

• This recipe is gluten-free and can be made vegan by ensuring all ingredients used are plant-based.