Pineapple Coconut Cake

This Pineapple Coconut Cake is a delightful Paleo Thai dessert that combines the tropical flavors of fresh pineapple and creamy coconut, creating a moist and naturally sweet treat. Perfect for a light finish to any meal, it’s simple to make and nourishing.

Ingredients

• Ripe pineapple - 150 grams, diced
• Coconut flour - 40 grams
• Almond flour - 30 grams
• Honey - 30 grams
• Coconut milk - 100 ml
• Eggs - 2 large
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Shredded coconut - 20 grams (for topping)

Steps

1. Preheat your oven to 180°C (350°F) and grease two small ramekins or a small cake pan.
2. In a mixing bowl, combine the coconut flour, almond flour, baking powder, and salt, mixing well.
3. In another bowl, whisk together the eggs, honey, coconut milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Fold in the diced pineapple gently to the batter.
6. Pour the batter evenly into the prepared ramekins or cake pan.
7. Sprinkle the shredded coconut on top of the batter.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool for a few minutes before serving. Enjoy warm or at room temperature.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 120 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains healthy fats from coconut, which can support heart health.

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