Almond Coconut Pineapple Cake Recipe
Looking for a recipe? Try the Almond Coconut Pineapple Cake Recipe! It's a delightful blend of sweet pineapple, nutty almond, and tropical coconut flavors, perfect for summer parties or a slice of paradise for yourself.
Ingredients
- 3 cups almond flour
- ½ cup unsweetened whey protein
- 1 TBS baking powder
- ½ tsp salt
- ½ cup butter (1 stick), at room temperature
- 1 1/2 cup Swerve Granular
- 6 eggs room temperature
- 1 TBS vanilla extract
- 1 tsp coconut extract
- 4 tsp lemon juice (citric acid will help make the cake white)
- ½ cup buttermilk at room temperature
- ¼ cup of heavy whipping cream at room temperature
- 2/3 cup shredded unsweetened coconut
Instructions
- To prepare, preheat the oven to 325°F, then butter and line two round cake pans with parchment paper.
- In a mixing bowl, combine almond flour, protein powder, baking powder, and salt, then set aside.
- Using an electric mixer on medium-high speed, blend softened butter and Swerve until creamy. Then, on medium speed, incorporate eggs, vanilla extract, coconut extract, and lemon juice. Continue mixing until fluffy, approximately three minutes.
- Combine the dry ingredients, buttermilk, and heavy whipping cream, mixing until well combined. Finally, fold in 2/3 cup of shredded coconut.
- Ensure even batter distribution in the pans and bake for 25-30 minutes. To check doneness, insert a toothpick into the center; it should come out nearly clean.
- Allow the cake to cool in the pan for a minimum of 30 minutes. To remove it, gently place a baking rack on top of the pan and flip it over. Give the pan a tap in the center, and the cake will easily come out.