Pineapple Cake

Pineapple Cake 3I had a can of crushed pineapple in my pantry. It was staring at me. I kept looking at it thinking, “I need to use this in something.” So, I came up with this cake. And I’m so glad I did!

Pineapple is very sweet, so it naturally makes a great dessert. Fresh pineapple is wonderful, but canned can be great to cook with as well. Just a note about canned pineapple – make sure to buy it without any added syrup. Pineapple is a good source of vitamin C. It is also a good source of the mineral manganese, which is essential in building strong bones and connective tissue.

The flavor of this cake is really good and sweet. I love the textural element of the macadamia nuts and coconut in this cake. It really adds that needed crunch factor. And do I even need to mention the delicious, decadent whipped coconut cream? This cake has some yummy tropical notes for sure. Canned pineapple on a beach!

Pineapple Cake 2

Pineapple Cake

1 cup gluten-free flour
3/4 cup coconut palm sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 T. flaxseed meal mixed with 3 T. warm water (let sit and “gel” for 5 minutes)
1/2 can (20 oz.) crushed pineapple in juice, undrained
1/2 teaspoon vanilla
1/4 cup shredded coconut + more for topping
1/4 cup chopped Macadamia nuts + more for topping

Preheat oven to 350 degrees. Line an 8 or 9-inch cake pan with parchment paper or lightly grease. Combine flour, sugar, baking soda, and salt in a bowl. Add flax “egg”, pineapple with juice, and vanilla; mix until smooth. Add coconut and nuts. Bake for 30 – 35 minutes. Cool in pan. Remove cake from pan and place on a plate. Top with whipped coconut cream, chopped Macadamia nuts, and shredded coconut. Serve. Enjoy!

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