A moist coconut-almond cake layered with creamy pineapple filling and fluffy coconut frosting — tropical flavor without the sugar overload.
Servings
12 slices
Cake Layer
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup powdered erythritol or monk fruit sweetener
- 4 large eggs
- ½ cup melted butter or coconut oil
- ¾ cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup crushed pineapple, VERY well drained and patted dry
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease two 8-inch cake pans or line with parchment.
2. Mix Dry Ingredients
In a bowl combine:
- almond flour
- coconut flour
- baking powder
- salt
- sweetener
3. Mix Wet Ingredients
In another bowl whisk:
- eggs
- butter/coconut oil
- coconut milk
- vanilla
- coconut extract
4. Combine
Mix wet into dry ingredients.
Fold in drained pineapple.
5. Bake
Divide batter evenly between pans.
Bake 22–28 minutes until golden and toothpick comes out clean.
Cool completely before frosting.
Pineapple Cream Filling
Ingredients
- 4 oz cream cheese, softened
- ½ cup Greek yogurt
- 2 tbsp powdered sweetener
- 2 tbsp crushed pineapple, drained extremely well
- ¼ tsp coconut extract
Directions
Beat everything together until creamy.
Refrigerate 20 minutes before assembling.
Coconut Whipped Frosting
Ingredients
- 1 cup heavy whipping cream
- 4 oz cream cheese
- 3 tbsp powdered sweetener
- ½ tsp vanilla
- ½ tsp coconut extract
- ½ cup unsweetened shredded coconut
Directions
Fold in shredded coconut.
Beat cream cheese until smooth.
Add sweetener and extracts.
Slowly whip in heavy cream until fluffy.
