I have wanted to make a coconut flour cake for months now. A member of our family can’t eat wheat-based products and had a birthday coming up. I decided to use this opportunity to try the recipe and see if all the raves were warranted.
Coconut flour is a nice alternative for anyone needing to remove gluten from their diet or anyone choosing to be grain-free. It has a higher level of protein than wheat flour and a healthy dose of fiber. This flour will produce a dense cake so it will certainly satisfy with just a small piece.
In preparing to make the cake, I settled on a pineapple-upside-down cake on request. It wasn’t the recipe I originally wanted to make but it wasn’t my birthday so I happily obliged. Because of the lack of gluten in coconut flour, any baked good made with coconut flour needs a lot of eggs to bind it together, so don’t be afraid of the egg content in this recipe. It is an occasional treat, not meant to be eaten everyday. Let the richness be a luxury for you rather than a deterrent.
- 1 1/2 cups coconut flour
- 1 cup blanched almond flour
- 1/2 teaspoon unrefined sea salt
- 2 teaspoons ground cinnamon
- 2 cups full-fat coconut milk
- 1 cup honey, divided
- 1 dozen eggs, beaten
- 2 teaspoons organic vanilla extract
- 1/4 cup coconut oil
- 12 pineapple rings, about 1/2-inch thick
- 1/4 cup dried cherries
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the coconut flour, almond flour and unrefined sea salt.
- Beat in coconut milk, 3/4 cup honey, eggs and vanilla and continue to beat them together until no clumps remain.
- Melt coconut oil in a 12-inch cast iron skillet over moderately high heat.
- Whisk in remaining 1/4 cup honey.
- When the honey and coconut oil foam and bubble, gently arrange pineapple into the skillet.
- Place dried cherries in the center of each pineapple ring and around the pineapple rings.
- Turn off the heat, pour in the cake batter and bake for forty-five minutes to one hour or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about five to ten minutes before inverting on a platter and serving.
This recipe was adapted from Nourished Kitchen
Everyone at the party loved this cake, even the wheat eaters. It isn’t too sweet and just a small piece goes a long way. My daughter asked for a piece of this cake every day until I reluctantly told her it was gone. She was not happy to hear that. Guess it’s time to make another cake 😉
If you want to know all the things you can do with coconut flour, be sure to check out the many wonderful recipes on the Tropical Traditions recipe website. We have found several recipes we would like to try like the Maple Pecan Coconut Shortbread Cookies and the Mexican Chocolate Coffee Cake. YUM!
BUY IT If you are ready to try this recipe for yourself, you can get organic coconut flour from Tropical Traditions.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.