This is NOT Paula Deen’s Coconut Cake recipe. It is not your average upside down pineapple cake with a cherry on top. This tropical twist is a gluten-free, Hennessey free, butter-free cake – but don’t worry, even without these delicious things, it’s still damn delicious. I made this upside down cake when the whole world felt a little topsy turvy. And let me tell you, a slice of this made my world a little brighter.
I didn’t grow up on pineapple cakes whether right side up or upside down. I used to see photos in magazines and online of old-time Americana recipes with canned pineapple and maraschino cherries. And while we often snacked on maraschino cherries (why, I don’t know) and tinned pineapple, it never graced our dinner table. I can’t lie – I was intrigued, but it’s not really a typical dessert on a Jewish holiday menu. What was on the table? A sickly sweet coconut cake, layered high with buttercream frosting. So sweet you could feel it rush through your blood but you couldn’t resist a second piece.
And that’s where this recipe comes from. A mixture of the cake I wanted to try, and the one I grew up eating. As if you cared
Based off of my favorite cake, my Upside Down Orange Almond Cake, this cake is crazy moist (ew), and full of tropical flavor. I love using almond flour in cake recipes. while it is naturally gluten-free, that’s not why I use it. I use almond flour because it makes a damn delicious cake, with healthy fats and a bit of nutty protein. If you know me, you know that I love gluten. But you also know that my kitchen is full of ingredients that make me feel good, and sometimes that means using alternative flours that offer other benefits.
To start, this beauty has a base of sweet, fresh pineapple, and an almond flour coconut batter with a hint of lime.
It’s a one bowl recipe that’s simple to make and even easier to eat in one sitting.
#glutenfreebaking #almondflour #glutenfree #almond #orangerecipe #healthybaking
Upside Down Pineapple Coconut Cake
Author: Micah Siva
Cuisine: American
Total time: 45 minutes
Serves: 8
Ingredients
- 3-4 slices of fresh pineapple, core removed
- 4 eggs
- Zest of 1 lime
- Juice of 1 lime
- 1 tsp vanilla
- 2 tbsp melted coconut oil
- 2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat oven to 325F/163C. Generously grease an 8-inch cake pan with coconut oil.
- Line the bottom of the loaf pan with pineapple slices.
- In a medium bowl, whisk sugar, eggs, zest, lime juice, vanilla, and coconut oil until fully combined.
- Add almond flour, coconut, baking powder, and salt to egg mixture, stirring to combine.
- Pour batter overtop pineapple slices.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Let cool for 30 minutes, and invert onto a serving tray.
- Enjoy!