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Gluten-Free Pineapple Coconut Cake with Passionfruit Curd

Claudia Brick
  • minutes
  • Serves

INGREDIENTS

1/2

Pineapple ((about 400g))

1

Pineapple flowers

8

Egg

2

Egg whites

2

Egg yolks

1

Passionfruit curd

2 tbsp

Lemon juice

2 tsp

Vanilla spread

1/2 tsp

Baking powder

3/4 cup

Caster sugar

90 g

Caster sugar

75 g

Coconut flour

150 g

White sugar

1/4 cup

White sugar

1

Coconut, toasted

150 g

Desiccated coconut

190 g

Butter

170 g

Butter, unsalted

1/2 cup

Water

¾ cup (or 200ml) passionfruit pulp (about 1/2 cup when strained)