Tropical Traditions Coconut Flour Review and Giveaway

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.

Pineapple-Upside-Down Coconut Cake

Prep Time: 15 min­utes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 Slices

Serv­ing Size: 1 slice

Pineapple-Upside-Down Coconut Cake

Ingre­di­ents

  • 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

Instruc­tions

  1. Pre­heat oven to 350 degrees Fahrenheit.
  2. Whisk together the coconut flour, almond flour and unre­fined sea salt.
  3. Beat in coconut milk, 3/4 cup honey, eggs and vanilla and con­tinue to beat them together until no clumps remain.
  4. Melt coconut oil in a 12-inch cast iron skil­let over mod­er­ately high heat.
  5. Whisk in remain­ing 1/4 cup honey.
  6. When the honey and coconut oil foam and bub­ble, gen­tly arrange pineap­ple into the skillet.
  7. Place dried cher­ries in the cen­ter of each pineap­ple ring and around the pineap­ple rings.
  8. 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.
  9. 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

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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.

WIN IT Trop­i­cal Tra­di­tions is offer­ing one 2 pound bag of coconut flour to one lucky win­ner.  Enter with the Raf­fle­copter form below.  You will need Javascript enabled to view the entry form.  Good Luck!



a Raf­fle­copter giveaway

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.

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