Hawaiian Kara Pineapple + Coconut Cake

bridgets.shop

Elisa Mayenco

2 cans (430 g or 15 oz can) of pineapple chunks or pieces in juice with no added sugar

90 g (3 oz) coconut flour

110 g (15 oz) almond flour

1 tbsp baking powder

2 tsp cinnamon powder

¼ tsp Himalayan salt

6 large eggs, at room temperature

1 tsp pure vanilla extract

50 ml (1.7 fl oz) of reserved pineapple juice

1 tbsp Pure as Inulin Powder for dusting

Unsweetened coconut yoghurt to serve, optional

Directions at bridgets.shop

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