This was inspired by my Grammy’s signature “Hawaiian Wedding Cake” that she would make for my mom every year on her birthday. Knowing I had a lot to live up to, I tried my own version when my mom came up for a visit. The verdict was….she LOVED it!
It turned out to be a delightful grain free treat perfect for any special occasion and sure to please any audience. How could it not be with so many favorite things: coconut, pineapple, nuts and cream?!
1/2 cup raw honey
1 20oz can pineapple in 100% juice, drained (reserve juice)
2 Tbs pure vanilla extract
1/4 cup reserved pineapple juice
1/3 cup coconut oil, melted
1/2 cup coconut flour
1 1/2 cups unsweetened coconut
1 cup finely chopped nuts (I prefer combo of walnuts/pecans)
1 tsp baking soda
1 tsp sea salt
8oz full fat cream cheese
2 cups heavy whipping cream
1 Tbsp pure vanilla extract
1/2 cup reserved pineapple juice
Use nuts to form a pretty design or top with pineapple chunks, crushed pineapple, or lightly toasted unsweetened coconut.
If you need something a little faster, try cupcakes! The above recipe makes about 18 yummy cupcakes!