Thursday, January 9, 2020
Paleo Pineapple Cake Recipe
I love sweets, in case y’all haven’t noticed. I try not to get carried away (and it’s definitely not an every day thing), but I just get so inspired with ideas for things I want to recreate, and the itch to play in the kitchen gets the best of me.
Ingredients
- 3/4 cup butter or fat of choice ghee, palm shortening, or expeller-pressed coconut oil are good options divided
- 5 eggs
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup crushed pineapple
- pineapple rings the number needed will vary depending on size
- handful fresh frozen, or canned cherries, pitted (one for each pineapple ring)
- 1 tbsp coconut sugar
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
Instructions
- Preheat oven to 350*.
- Line a 9" cake pan with parchment, then put 1/4 cup butter and 1 tbsp. coconut sugar in the pan and place in the oven while it's preheating. Remove when the butter is melted and give it a little whisk to be sure the coconut sugar is distributed throughout the butter.
- In a large mixing bowl, combine eggs and honey with a hand mixer or whisk.
- Melt the remaining 1/2 cup of butter and add the butter and vanilla to the batter and mix well.