Tropical Dream Cake

 

 Recipe contributed by Jayani C. Senanayake

Serves 8

INGREDIENTS:

Cake

• 3 cups gluten free flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs or 2 flax eggs 
• 1 cup sugar or equivalent alternate sweetener
• ⅓ cup deodorized coconut oil, melted
• 1 tsp vanilla extract
• 1 can coconut cream
• 1 can pineapple chunks, drained and crushed (reserve juice for drinking or smoothies)

Coconut frosting

• 1 ½ can coconut whipping cream, chilled overnight
• 1 cup powdered sugar
• (4 tbsp tapioca starch)
• ½ tsp salt

DIRECTIONS:

Cake

1. Preheat oven to 325°F.
2. Line two 3 x 6-inch round cake pans.
3. Combine flour, baking powder, baking soda, and salt.
4. In another bowl, whisk the eggs. Gradually add the sugar one tbsp at a time. After all the sugar is added, continue whipping until soft ribbons form. This will stop the eggs from separating and add more air into the mixture.
5. Gradually add the coconut oil, a little at a time, allowing the oil to emulsify the eggs. Adding them too quickly will make the eggs separate and deflate the cake.
6. Add the vanilla and mix. Next add the flour mix and full cream coconut cream. Do not overmix.
7. Divide the batter between the prepared baking full cream coconut cream. Do not overmix.
8. Bake in the preheated oven for 25 - 30 minutes. Cool completely before frosting.

Frosting

1. Scoop the pre-chilled coconut whipping cream into the bowl, add the icing sugar and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
2. Add in the tapioca starch and the salt gradually. Beat until the mixture thickens.
3. Frost both layers of the cake and stack to assemble before serving.