Paleo Hawaiian Luau Pineapple Upside-Down Cake Recipe

Allergens

Eggs, Nuts (Almond Flour)

Ingredients

• 1.
• 3 large eggs
• 2.
• 1 cup coconut flour
• 3. ½ cup almond flour
• 4. ¼ teaspoon salt
• 5. ½ teaspoon baking soda
• 6.
• 7. ¾ cup full
• fat coconut milk
• 8. ¼ cup coconut oil, melted
• 9.
• 1 teaspoon pure vanilla extract
• 10.
• 2 cups fresh pineapple, cut into ½
• inch thick rings
• 11.
• 1 cup unsweetened shredded coconut
• 12. ¼ cup honey

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the eggs, honey, coconut milk, melted coconut oil, and vanilla extract until well combined.
3. In a separate bowl, combine the coconut flour, almond flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated.
4. Grease a 9 inch springform pan with coconut oil and line the bottom with parchment paper.
5. Arrange the pineapple rings on the bottom of the prepared pan, slightly overlapping them. Sprinkle shredded coconut evenly over the pineapples.
6. Pour the cake batter over the pineapple and coconut layer, smoothing the top with a spatula.
7. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.

Chef’s Insight

Experiment with different fruit combinations for a unique twist on this classic Hawaiian dessert.

Notes

This Paleo Hawaiian Luau Pineapple Upside-Down Cake is a delicious and healthy dessert option, perfect for those following the Paleo diet.