Pineapple Macadamia Cake
Nutrition Facts
8 servings Serving Per Container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
|
Calories |
440 |
|
| % Daily Value* | ||
| Total Fat 31g | 39% | |
| Saturated Fat 18g | 92% | |
| Cholesterol 50mg | 17% | |
| Sodium 140mg | 6% | |
| Total Carbohydrate 33g | 12% | |
| Dietary Fiber 4g | 13% | |
| Sugars 21g | ||
| Includes Added Sugars 12g | 21% | |
| Protein 8g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 68mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 340mg | % | |
Ingredients
- 2 each Eggs, separated
- 1/2 cup Brown Sugar
- 3/4 cup Coconut Cream, Full-Fat
- 1/2 cup Coconut Oil, melted
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/4 cup Tapioca Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 7 slices Pineapple Slices, canned (20oz)
- 1/4 cup Macadamia Nuts, chopped
- Garnish: Coconut Flakes
Method of Preparation
Step 1
Preheat the oven to 350°F. Spray a baking pan with pan spray and line with parchment paper.
Step 2
In a bowl combine the egg yolks, brown sugar, coconut cream, coconut oil, and vanilla. Mix well.
Step 3
Add in the almond flour, coconut flour, tapioca flour, baking soda, and baking powder. Mix well.
Step 4
In a bowl add the egg whites and use a mixer to whisk into stiff peaks.
Step 5
Fold the egg whites gently into the batter until fully incorporated.
Step 6
Transfer the batter into the baking pan.
Arrange the pineapple slices on top, add the macadamia nuts, and sprinkle some brown sugar on top.
Bake for 35-40 minutes or until the center is set.
Step 7
Slightly cool before removing from the pan.
Garnish with coconut flakes, enjoy!
