Ingredients
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2 Eggsseparated
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½ cup coconut sugar
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¾ cup full fat coconut milk
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½ cup unrefined coconut oilmelted
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1 teaspoon vanilla extract
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1 cup almond meal
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½ cup coconut flour
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¼ cup tapioca flour
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½ teaspoon baking soda
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½ teaspoon Baking Powder
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½ teaspoon Salt
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¼ teaspoon ground cardamom
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1 / 20 ounce can sliced pineapple
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⅔ cup macadamia nutschopped
Directions
How to Make Coconut Pineapple Cake:
- Preheat the oven to 180°C
- 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
