Baking/ Cake/ Healthy/ Thermomix

Flourless Pina Colada Cakes

If you like Pina Colada’s, and getting caught in the rain – then this is the cake for you!


Flourless Pina Colada Cakes
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Pina Colada’s are one of my favourite cocktails, and I love the flavours of pineapple and coconut together, and thought I would try to do a flourless cake to counteract with my recent indulgent Milo Brownie recipe!!Β (http://thermotwinning.blogspot.com.au/2016/04/20-second-milo-brownies.html)

You can also replace some of the pineapple juice with rum if you want and ‘adult’ type of cake! My boys will be eating it, so no rum in our cake in this house! πŸ˜‰

I used the ever so popular Kmart silicon mini loaf pans, so the baking time is based on this size. You could make this into 1 cake or into cupcakes, and adjust the baking time accordingly.Β 

This cake is quite light with a great amount of coconut and pineapple flavours. The pineapple gives the top and sides of the cake a beautiful caramelisation πŸ™‚





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Preheat oven to 170 degrees, and spray cake pans with cooking spray


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Add almonds and blitz 10 seconds/Speed 9. Set aside.
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Add eggs and sugarΒ 

 

Mix 15 seconds/Speed 5
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Add the almond meal (set aside in Step 2), can of pineapple with juice, desiccated coconut, corn flour, baking powder, vanilla and coconut oilΒ 

 

 

Mix 20 seconds/Speed 5.

 

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Spoon into cake pans (mixture is quite sloppy)

 

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Bake for 20 – 25 minutes or until skewer comes out clean

 

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Leave to cool on bench before taking out of mould

 

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Flourless Pina Colada Cakes

Flourless Pina Colada Cakes

Print Recipe
Serves: 12

Ingredients

  • 160 grams almonds
  • 6 eggs
  • 250 grams sugar
  • 440 gram can sliced pineapple in natural juice
  • 240 grams desiccated/shredded coconut (I used half/half for different textures but you can use whatever you have)
  • 25 grams corn flour
  • 15 grams baking powder
  • 1 tablespoon vanilla bean paste/essence/extract
  • 30 grams coconut oil
  • Extra desiccated/shredded coconut to top

Instructions

1

1. Preheat oven to 170 degrees. Spray cake pan(s) with cooking spray (I used coconut oil cooking spray).

2

2. Add almonds to bowl - mix 10 seconds/Speed 9. Set aside.

3

3. Add eggs and sugar to bowl - mix 15 seconds/Speed 5.

4

4. Add the almond meal (set aside in Step 2), can of pineapple with juice, desiccated coconut, corn flour, baking powder, vanilla and coconut oil - mix 20 seconds/Speed 5.

5

5. Top with extra desiccated/shredded coconut.

6

6. Pour into mini loaf pans - bake for 20 - 25 minutes or until skewer comes out clean (alter baking time depending on size of cake pan - i.e shorter baking time for cupcake size, longer baking time for 1 x cake pan).

Notes

*Gluten Free and Dairy Free*

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