Paleo Coconut Cake with Pineapple

3/4 cup coconut flour
1/4 t salt
1/2 t baking soda
3 eggs
2 egg whites
1/2 t vanilla
1/4 cup maple syrup
1/4 cup coconut milk
1/2 cup coconut oil melted
2 T coconut flakes
2 cups coconut cream
2 T coconut sugar
1/4 cup arrowroot powder
1/4 cup pineapple, diced
1. Preheat oven to 350°F.
2. Combine flour, salt and baking soda in a bowl and set aside.
3. In a separate bowl, whisk together eggs, egg whites, vanilla, syrup, milk, and oil. Fold wet ingredients into dry ingredients and then stir in coconut flakes by hand.
4. Line an 8 in. x 8 in. baking pan with coconut oil (so cake doesn’t stick) and then pour batter into pan and place in the oven. Bake for approximately 30 minutes or until edges are slightly browned and a toothpick inserted in the center comes out clean.
5. For the icing: combine coconut cream, sugar and arrowroot together with an electric mixer (or by hand). Place in the refrigerator for at least 30 minutes, allowing time for icing to thicken.
6. Chop pineapple and set aside.
7. Once everything is ready, ice cake and then top with coconut. If you prefer, you can layer the cake by cutting it into 4’s and then icing each piece, topping the pieces with coconut and then layering them on top of one another.

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