Tropical Dream Cake
Recipe contributed by Jayani C. Senanayake
- 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)
- 1 ½ can coconut whipping cream, chilled overnight
- 1 cup powdered sugar
- (4 tbsp tapioca starch)
- ½ tsp salt
- Preheat oven to 325°F.
- Line two 3 x 6-inch round cake pans.
- Combine flour, baking powder, baking soda, and salt.
- 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.
- 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.
- Add the vanilla and mix. Next add the flour mix and full cream coconut cream. Do not overmix.
- Divide the batter between the prepared baking full cream coconut cream. Do not overmix.
- Bake in the preheated oven for 25 - 30 minutes. Cool completely before frosting.
- 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.
- Add in the tapioca starch and the salt gradually. Beat until the mixture thickens.
- Frost both layers of the cake and stack to assemble before serving.