Ingredients
Instructions
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1.
Preheat oven to 350 F and spray 2 (8 inch) standard cake pans with non-stick cooking oil
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2.
Using an electric mixer, whisk the eggs with coconut sugar until creamy. Add olive oil, milk, pineapple juice and vanilla and mix to combine
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3.
In a large bowl whisk together dry ingredients (sweet sorghum flour to xanthan gum) Add in the wet mixture and whisk together until the batter is smooth. Add drained pineapples and gently stir into the batter
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4.
Pour batter into prepared pans and bake for 35 - 38 minutes, the cake should pass the toothpick test
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5.
Cool cake in the pan for 10 minutes, then turn out onto a wire rack to cool
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6.
For the coconut vanilla frosting; While the cake is baking, using a small saucepan, whisk together coconut milk, lemon juice, vanilla, salt, powdered sugar and arrowroot starch. Cook over medium heat stirring constantly until frosting thickens. About 5 minutes. Remove from the heat and stir in butter until melted. Cool and refrigerate for 2 hours
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7.
Assemble; Place one cake layer on a serving platter. Spread 1/3 of frosting over the cake. Add the second cake layer and spread the frosting all over the cake. Sprinkle with shredded coconut. If desired decorate with edible flowers and chunks of pineapple
Nutrition Info
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Estimated Nutrition Per Serving (1/8 of Cake) Calories: ~410–430 Cal Carbohydrates: ~55–60 g Protein: ~7 g Fat: ~22–25 g Sugars: ~30–35 g Fiber: ~4–5 g These values are approximate and can vary slightly depending on the brands and specific types of ingredients used (e.g. the dairy-free milk/butter or sweetener choice)
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