Name: Gluten Free Pineapple & Coconut Cake Recipe
Total time: 1 h 25 min
Yield: 8
Ingredients: 100g Samai Flour (little millet); 75g Sorghum Flour (Jowar); 40g Organic Coconut Flour; 145g Caster Sugar; 40g Organic Coconut Sugar; 150g Coconut Milk; 150g Pineapple Puree; ¼ Cup Organic Coconut Oil; ¼ Cup Olive Oil; 1 ½ tsp Gluten Free Baking Powder; ½ tsp Baking Soda; 3 Eggs; 3 tbsp Pineapple Juice; 20 grms Cocoa Powder (or you could try Organic Cacao Powder); 2 tbsp Organic Coconut Sugar; 1 tbsp of Pineapple Juice; 1 Cup Icing Sugar - sifted; 1 tbsp Pineapple Juice; ¼ cup Dessicated Coconut

Fee From Pineapple and Coconut Cake Recipe

This Gluten Free Pineapple & Coconut Cake Recipe proves you can have fantastic results with free from ingredients. Rich in coconut products, with lashings of icing and the sweet, succulent taste of Pineapple. This is the perfect cake recipe to bake for a birthday, Christmas or any celebration. It might have a tropical summery taste but is delicious at any time of the year.

Equipment

Bundt Cake Tin
3 x Mixing Bowl
Sieve
Spatula
Whisk (or fork)

Ingredients

100g Samai Flour (little millet)
75g Sorghum Flour (Jowar)
40g Organic Coconut Flour
145g Caster Sugar
40g Organic Coconut Sugar
150g Coconut Milk
150g Pineapple Puree
¼ Cup Organic Coconut Oil
¼ Cup Olive Oil
1 ½ tsp Gluten Free Baking Powder
½ tsp Baking Soda
3 Eggs
3 tbsp Pineapple Juice

For the chocolate layer (optional)

20 grms Cocoa Powder (or you could try Organic Cacao Powder)
2 tbsp Organic Coconut Sugar
1 tbsp of Pineapple Juice

For the icing

1 Cup Icing Sugar - sifted
1 tbsp Pineapple Juice
¼ cup Dessicated Coconut

Method

Preheat the oven to 180°C / Gas mark 4
Grease a Bundt cake with any of the Gluten Free Flour
In a bowl mix all the dry ingredients Millet Flour, Sorghum Flour, Baking Powder and Baking Soda sieve well and keep aside
In another bowl mix the wet ingredients - Organic Coconut Sugar, Caster Sugar, Coconut Milk, Pineapple Puree, Coconut Oil and Olive Oil blend them well together
In a bowl break one Egg at a time and beat them well adding both the Sugars until fluffy to this add the wet ingredients until smooth
Completely incorporate the dry ingredients with the help of a spatula
I made a Chocolate mixture using the ingredients above the chocolate layer heading
Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture
Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin
Let it cool then release the cake around tap gently and unmold it from the pan onto a wire rack
In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides
Sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is

Click to enlarge

My Veg Fare

Jayasri is a very accomplished cook with wide ranging abilities in the kitchen. Starting from childhood, her inspiration for creating amazing food came from her Aunt. She remembers fondly times when her Mother, Aunt and Grandmother would all cook together and she would act as Sous Chef to them all. In her spare time Jayasri likes to paint and draw, crochet, read and collect recipes from magazines and papers. Her blog, My Veg Fare is an e-diary showcasing a journey through the spices and condiments in my everyday life. Her recipes might be spicy or sweet, either way she hopes everybody will enjoy every minute of it. Jayasri loves cooking and baking from every cuisine, particularly Vegetarian and Vegan food.