SERVES 16-24
Ingredients
Pineapple Topping
4 cups frozen pineapple, thawed and cut into ВЅ-inch pieces
в…“ cup palm sugar
1ВЅ tablespoons coconut oil
2 teaspoons lemon juice
ВЅ teaspoon vanilla extract
Coconut oil for greasing cake pan
Cake
1 cup almond flour
1 teaspoon baking powder
ВЅ teaspoon salt
ВЅ cup coconut milk
Вѕ palm sugar
2 large eggs
1ВЅ teaspoons vanilla extract
4 tablespoons coconut oil, melted and cooled
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350В°F. Grease a 9×13 cake pan.
2.В В Cook pineapple and palm sugar in a twelve-inch skillet over medium-high heat, stirring often, until pineapple is light brown and juices are nearly evaporated (12 to 15 minutes). Remove from heat and stir in coconut oil, lemon juice, and vanilla. Transfer pineapple mixture to prepared pan and smooth into an even layer.
3.В В Whisk flour, baking powder, and salt together in a medium bowl. In a separate large bowl, whisk sour cream, palm sugar, eggs, and vanilla together until smooth. Slowly whisk in melted coconut oil until incorporated. Lastly, whisk in flour mixture until just incorporated (do not overmix).
4.В В Scrape batter evenly into pan, covering pineapple completely. Bake until cake is golden and a toothpick inserted into the center comes out clean (25 to 30 minutes), rotating pan halfway through baking. Allow the cake to cool in the pan on a wire rack for 10 minutes. Turn cake out onto platter and let cool for at least one hour before serving.
