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

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.

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.

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).

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.

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.

Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.

Prepare Icing: In a small bowl, mix the ingredients for the icing (powdered erythritol, coconut milk, and lemon juice) with a whisk until smooth.

Drizzle Icing: Once the cake is fully cooled, drizzle the icing over the top. Let the icing set before serving.