What you’ll need for the cake:

• 1 cup flour

• ½ cup almond flour

• 150 g Potent Kitchen Creme de la Coco Coconut Oil

• 1 tbs baking powder

• ½ tsp baking soda

• 1 cup sugar

• 3 eggs

• 1 tbs vanilla extract

• 1 cup shredded coconut

• 1 cup unsweetened coconut cream

What you’ll need for the pineapple caramel sauce:

• ½ cup of brown sugar

• ½ heavy cream

• Sliced pineapple

Directions for the cake:

• Preheat an oven to 320 degrees F

• Beat in mixer on medium speed coconut oil, sugar, vanilla

• Add eggs one at a time

• Mix all dry ingredients in a separate bowl

• Add alternating coconut cream and dry blend to mixer until all is mixed well

• Do not over mix.

• Bake in the oven 30-40 minutes. Use a toothpick or a small knife and insert it into the center of your cake. When you pull it out, it should be clean of batter.

Directions for the sauce:

• Slice a fresh ripe pineapple

• Cook the brown sugar with heavy cream until thickened

• Toss pineapple in hot sauce and blend

• Serve hot with the coconut cake

Coming soon.