Pineapple Loaf Cake with Coconut Drizzle

Ingrédients

• 3 Eggs
• ¼ Cup Canned Full Fat Coconut Milk
• ⅓ Cup Coconut Sugar (or substitute white sugar)
• 1 Cup Crushed Pineapple + Juice
• 2½ Cups Almond Flour
• 1 teaspoon Baking Soda
• ¼ teaspoon Salt
• ¼ Cup Chopped Dried Pineapple (Optional)
• ½ Cup Powdered Sugar
• 2 tablespoon Canned Full Fat Coconut Milk (Add more if needed)

Préparation

1. 1

   Preheat Oven to 350° F. Line a loaf pan with parchment paper on all sides.

2. 2

   Shake the can of coconut milk first before opening. If it's still solid then pour into a glass or bowl and microwave until melted.

3. 3

   In a large bowl, whisk 3 eggs. Add coconut milk and coconut sugar, and whisk until combined. Add crushed pineapple and the juice from the can. Mix well.

4. 4

   Add Almond Flour to the same bowl, along with baking soda and salt. Switch to a spatula and combine well.

5. 5

   Pour evenly into the lined loaf pan, and bake in the oven for 50 minutes. You can check it at 45 min to see if it is done (when a toothpick comes out clean).

6. 6

   Remove loaf from the oven and allow to cool in the loaf pan for 10 minutes. Then remove by using the parchment paper and allow loaf to cool on a wire rack for another 30 minutes.

7. 7

   To make the coconut drizzle, add 2 tablespoons of canned coconut milk to ½ cup of powdered sugar, mix well. If the drizzle is too thick, add more coconut milk, if it's too thin add more powdered sugar until desired consistency is reached. Just like the cake, if the coconut milk has solid pieces, you need to warm it before mixing it with the sugar. The cake needs to be cooled before adding the drizzle.