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Ingredients:

  • SPONGE CAKE BASE:
  • ¾ cup coconut flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 6 eggs, separated
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • PINEAPPLE FILLING:
  • 1 pineapple, cored and finely chopped (approximately 4 cups)
  • 1 cup sugar
  • ½ cup + 2 tbsp. water
  • 2 tbsp. cornstarch
  • FROSTING:
  • 1 cup butter, softened
  • 2 ½ cups confectioner's sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. coconut milk
  • 1 cup shredded sweetened coconut

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