Paleo Piña Colada Cake
This recipe is dedicated to all the people who canceled their Spring vacation recently, but still can imagine themselves sipping Piña Coladas by a poolside.
This light and airy Piña Colada Cake, transports you to a vacation state of mind as it marries the smooth and decadent coconut notes, with the natural sweetness of pineapple.
Since this cake recipe is Paleo-friendly, I substitute with coconut flour, I removed refined sugars and dairy, but I still keep the satisfaction with every bite!
Ingredients:
2 Cups of Small Diced Pineapple
1/2 Toasted Unsweetened Coconut Flakes
1 14oz Can Organic Coconut Cream (Chilled Overnight)
1/2 Cup of Coconut Flour
1/2 Cup of Non-Dairy Milk
3 Eggs
1/4 Cup of Organic Maple Syrup
1/4 Cup Coconut Oil
1/4 Cup Coconut Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Himalayan Salt
1 Tablespoon Organic Honey
9” Spring Form Pan
Mixer or Hand Mixer
Serves: 6-8 People
Prep Time: 20 Minutes
Bake Time: 18-20 Minutes
Directions:
The night before or 6 - 8 hours before you bake this recipe, chill a can of Coconut Cream in your refrigerator.
Preheat oven to 350 degrees, F and grease 9” spring form pan or baking dish.
In a bowl, sift all the dry ingredients (coconut flour, baking powder, salt, and coconut sugar).
In a separate bowl, whisk the wet ingredients together (eggs, vanilla extract, maple syrup, and coconut oil).
Add your dry ingredients to your wet ingredients and mix well. Then pour mixture into a greased 9” spring form pan. Place in your oven for 18-20 minutes.
While cake is baking, dice your pineapple into small pieces and chill.
After 18-20 minutes, remove your cake from oven and set cake aside to chill completely, about 10-15 minutes.
(Tip: Don’t worry if your cake looks like it didn’t rise much. It’s supposed to look like this since we used coconut flour.)
While your cake is chilling, remove can of coconut cream from fridge and gently scoop ONLY the top cream portion into a mixing bowl. (Tip: Be careful not to mix the water portion at the bottom of can in your bowl because whipping may not work successfully.)
On High in a mixer or with a handheld mixer, mix your coconut cream until you reach a whipped consistency, about 3-5 minutes.
When your cake is chilled, release cake from spring form pan and place cake in your desired serving dish. Spread whipped coconut cream over cake, then top pineapples over the whipped coconut cream.
Continue to chill your cake in your freezer for 15-20 minutes. While your cake is chilling, lightly toast your coconut flakes on a pan for a few minutes.
After you’ve chilled your cake, top your cake with toasted coconut flakes and lightly drizzle honey for a decadent finish. Best served chilled! Enjoy!