Pina Colada Cake

Ingredients

• 300 g Pinapples
• 45 g Coconut flour, unsweetened
• 55 g Coconut
• 75 g Oat flour
• 75 g Erythritol
• 2 1/4 pcs Eggs
• 45 g Coconut oil
• 3/4 pcs Lemon
• 5 g Baking powder
• 110 g Coconut cream, chilled
• 3/4 tbsp Rum extract
• 3/4 tbsp Stevia powder

Method

1. Peel and dice the pineapple, then puree 300 grams of it in a food processor or blender. Set the remaining pineapple aside for decoration.
2. Finely grind the shredded coconut in a food processor.
3. In a bowl, mix together the oat flour, coconut flour, ground shredded coconut, and baking powder.
4. Beat the eggs with erythritol and lemon zest until fluffy, then add the melted coconut oil. Gradually mix in the flour mixture and 3 tablespoons of coconut cream, followed by the pureed pineapple.
5. Pour the batter into a loaf pan lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 50 minutes. Do a toothpick test to check for doneness! After removing from the oven, let the cake cool in the pan until lukewarm.
6. Whip the remaining coconut cream with rum flavoring and a bit of sweetener until stiff peaks form, and spread it over the cooled cake. Decorate with the reserved pineapple pieces.