Ingredients

For the cakes

• 150g brown rice flour
• 100g quinoa flour
• 50g ground almonds
• 75g Natvia Natural sweetener
• 30g unsweetened desiccated coconut
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 2 eggs
• 4 tablespoons olive oil or melted coconut oil
• 100ml almond or coconut milk
• 100ml pineapple juice (from the tinned fruit)
• 1 teaspoon vanilla extract
• 2 large carrots, grated
• 1 x 400g tin pineapple rings or chunks in juice, diced

For the frosting

• 150g cream cheese or fat­free Greek yogurt (can be dairy­free)
• 3 tablespoons Natvia Natural sweetener
• 1 teaspoon vanilla extract
• Pinch of cinnamon
• Desiccated coconut and coconut flakes

Method:

1. Preheat the oven to 180 degrees C and grease and line 2 x 18cm cake tins.
2. Mix together the flours, ground almonds, stevia, coconut, cinnamon, spice, baking powder and bicarbonate of soda in a large bowl.
3. 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.
4. 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.
5. Meanwhile beat together the cream cheese/yogurt, stevia, vanilla and cinnamon and chill in the fridge for at least 1 hour until needed.
6. 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!