Low-Carb Hawaiian Wedding Cake
Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)
CAKE
3 teaspoons baking soda
1 cup coconut flour
1 ½ cups almond meal
½ cup ground flax seeds
1 cup coconut palm sugar
1 cup raisins
1/3 cup chopped dates
1 cup hot coffee or espresso
3 eggs
¼ cup coconut oil
1 can (20 ounces) crushed pineapple with juice
3 teaspoons vanilla extract
3 tablespoons coconut oil
FROSTING
8 ounces vegan cream cheese
1 can of full-fat coconut milk, refrigerated overnight
1 box sugar-free vanilla pudding mix
Instructions:
Preheat over to 340. Lightly grease a 9-by-13-inch baking dish. Place raisins and dates in a shallow baking dish and spread evenly within dish. Pour hot coffee over the dried fruit and set aside. In a large mixing bowl, combine the baking soda, flour and sugar and mix well. Add the eggs, ¼ cup coconut oil, pineapple (with its juice), vanilla and coffee mixture. Mix well. Place the 3 tablespoons of coconut oil in the sprayed baking dish and place dish in oven for five minutes, or until oil is melted. Remove from oven and tilt pan to distribute oil evenly.
Pour the batter into the prepared baking dish and bake on the bottom rack for 50 minutes. Turn oven off and let sit in cooling oven at least 20 minutes.
To make the frosting:
Place cream cheese in a mixing bowl. Open coconut milk and drain water, set aside. Scrape coconut fat into mixing bowl. Add pudding mix and beat with electric mixer until smooth. If frosting is too thick, add some coconut water. Blend until fluffy. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.