This delightful dessert has no added fat until you put the frosting on. A very low 3/4 cup of sugar in the cake is all that is needed to add to the naturally sweet pineapple. Putting all of this great news aside, it is the kind of moist and delicious cake that you just want to keep eating. I was lucky to pull a piece aside and take picture before I ate it myself! Use your own favorite frosting recipe or the one provided below next to the directions for making this gluten free.
Ingredients:
2 egg(s)
1 tsp vanilla extract
20 oz(s) pineapple
2 tsp cinnamon
3/4 cup(s) sugar
1 cup(s) shredded coconut
2 cup(s) whole wheat pastry flour
2 tsp baking soda
3/4 cup(s) walnuts -- chopped, optional
Directions
1. Preheat oven to 350 degrees. Grease a 11x7 baking pan.
2. Cream together eggs, vanilla, pineapple, cinnamon, sugar and coconut. Sprinkle flour and baking soda over top and mix all together. Fold in walnut pieces.
3. Pour batter into pan and bake 30 minutes, or until toothpick comes out clean and edges of cake brown lightly. Cool and frost.
FROSTING: Mix 1 c. powdered sugar, 3 Tablespoons butter and enough lemon juice to make your desired consistency of frosting. You could replace the lemon juice with another liquid, but the flavor is a nice compliment to all of the tropical flavors.
GLUTEN FREE: Replace 2 c. whole wheat flour with 1 1/4 c. brown rice flour, 3/4 c. tapioca flour and 1 tsp. xanthum gum.