Eat these in moderation! Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.
I’m starting this post with Semi-Primal Husband’s testimonial: “This is my new #1. You could give this to anyone and I bet they wouldn’t know that it’s Primal.” I have to agree – this is my new favourite dessert. The juices from the pineapple make the cake really moist and sweet. It was hard for us not to eat the whole thing.
Ingredients (serves 4 big pieces or 6 avg size):
For Caramelizing Pineapple:
- 2 slices of pineapple (about 1 inch thick)
- 1 tsp coconut oil
- 1 tsp pure vanilla extract
- I used a rectangular small baking dish (see pic at bottom), which fit the 2 slices of pineapple perfectly.
- 2 Tbsp coconut oil
- 4 Tbsp coconut milk
- 1/2 Cup coconut flour
- 2 Tbsp raw honey
- 1 Tbsp pure vanilla extract
- 3 eggs
- 1 tsp aluminum free baking powder
- 1/2 tsp salt
- 2 whole mashed bananas (very ripe)
- Pre-heat oven to 350
- Start with caramelizing pineapple slices – In a non-stick skillet, heat 1 tsp of coconut oil. Add the pineapple and let it fry for about 2 minutes – until it’s golden brown. Pour the vanilla extract on top while frying. Flip pineapple and fry the other side. Remove and put pineapple at the bottom of your baking pan.
- In a bowl, mix together coconut flour, salt, baking powder, coconut milk, vanilla extract, bananas and eggs
- Melt the coconut oil and honey and then slowly add it to the mix.
- Mix together thoroughly and pour into baking pan overtop of pineapples
- Bake for about 45 minutes – check after 30 minutes because you might have a better oven. You want to be able to stick a fork into the middle and have it come out dry.
- Remove from oven and let it cool for a few minutes
- Put a plate overtop of the baking pan and turn it upside down so that the baking pan is now upside down over the plate.
- Remove baking pan so that pineapple slices are the centerpiece of the cake.
- Try not to eat the whole thing.