Carrot, Pineapple & Coconut Cake
Ingredients
150 g brown rice flour
100 g quinoa flour
50 g ground almonds
75 g Natvia Natural sweetener
30 g unsweetened desiccated coconu
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 eggs
4 tablespoon olive oil or melted coconut oil
100 mls almond or coconut milk
100 mls pineapple juice (from the tinned frui
1 teaspoon vanilla extract
2 large carrots, grated
400 g tin pineapple rings or chunks in juice, diced
150 g cream cheese or fatfree Greek yogurt (can be dairyfree)
3 tablespoon Natvia Natural sweetener
1 teaspoon vanilla extract
0 Pinch of cinnamon
0 Desiccated coconut and coconut flakes
Method
- Preheat the oven to 180 degrees C and grease and line 2 x 18cm cake tins.
- Mix together the flours, ground almonds, stevia, coconut, cinnamon, spice, baking powder and bicarbonate of soda in a large bowl.
- Whisk together the eggs, oil, milk, pineapple juice and vanilla then pour into the dry ingredients along with the grated carrots and diced pineapple. Mix to combine.
- Divide the mixture between the two cake tins and spread out evenly. Bake for about 20-25 minutes until risen, golden and firm to the touch, then leave to cool.
- Meanwhile beat together the cream cheese/yogurt, stevia, vanilla and cinnamon and chill in the fridge for at least 1 hour until needed.
- Once the cakes have cooled, spread a layer of the frosting on top of each then stack one cake on top of the other. Sprinkle over the coconut then slice up and serve!
