1 x 425 g can unsweetened pineapple rings (in juice), drained & chopped
4 large free range eggs
1/4 cup (60ml) melted coconut oil
2 tbsp (40ml) pure maple syrup
1/2 cup (60g) coconut flour
1/2 cup (45g) organic desiccated coconut extra
1 1/2 tsp (4g) baking powder
1/2 tsp cinnamon
1/2 tsp vanilla bean powder/ vanilla extract
1/4 tsp ground nutmeg
1400ml canpremium/ full fat coconut milk/cream, refrigerated overnight*
1 tbsp pure maple syrup, 6 drops stevia concentrate or natural sweetener of choice
2 tsp lemon juice (optional)*
Pre-heat fan-forced oven to 175C.
In your blender (I use a Vitamix) blend wet ingredients (carrot, pineapple, eggs and coconut oil) on variable speed 1 for approx 10-15 seconds or until mixture is combined (be careful not to over-blend; some texture is ok).
In a mixing bowl combine dry ingredients coconut flour, coconut, baking powder, cinnamon, vanilla and nutmeg.
Pour wet mixture into dry mix and combine well.
Pour cake batter into a lined loaf tin and bake in oven for 1 hour 15 minutes or until cooked through. Allow to cool on a baking tray.
Take out can of coconut milk from refrigerator. Do not shake. Scoop out coconut cream solids that have risen to the top and add to a large mixing bowl. Keep remaining coconut water/liquid for another use (great to add to smoothies or in place of milk in cooking). Add maple syrup and lemon juice and beat with electric mixes until cream thickens (can take up to 5 minutes). Keep in fridge until cake is cooled.
Once cake is cooled spread coconut cream frosting over top and sprinkle with extra coconut.
Keep in fridge until ready to serve.
Use premium, full fat coconut for best results. Refrigerating the coconut milk/cream allows the solids to seperate from the liquid for a creamy frosting.
Or use natural sweetener of choice such as rice malt syrup or stevia. Adding lemon juice to your coconut frosting is optional but adds a fresh, cream-cheese inspired flavour.