Hawaiian Kara Pineapple + Coconut Cake

Gluten-free | Refined sugar-free | Dairy-free | No added fats or oils

Makes 1 cake to serve 8-10

Why it’s delicious

This cake was invented on the spot at my Hawaiian book launch of my cookbook Bridget’s Healthy Kitchen. I had just met a lovely lady named Kara who was about to partake in a slice of the original Orange Almond Kara Cake I invented for another lovely lady I know named Kara!

Such was the coincidence that I decided on the spot that I had to create a Hawaiian version of this popular cake, and upon arriving home, it was the first thing that made it to my test kitchen. Such was its success, it’s now my new favourite cake! Introducing the Hawaiian Kara Cake. 

Helpful hints and tips

Trying to stay as true to Hawaii as possible, I used a couple of cans of unsweetened Dole pineapple pieces, which helped result in a sweet cake that needed no fuss or adornment whatsoever. It was perfect. 

You will need a food processor and an electric whisk for this recipe. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Ingredients

• 2 cans (430 g or 15 oz can) of pineapple chunks or pieces in juice with no added sugar
• 90 g (3 oz) coconut flour
• 110 g (4 oz) almond flour
• 1 tbsp baking powder
• 2 tsp cinnamon powder 
• ¼ tsp Himalayan salt
• 6 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 50 ml (1.7 fl oz) of reserved pineapple juice
• 1 tbsp Pure as Inulin Powder for dusting
• Unsweetened coconut yoghurt to serve, optional 

Method

1. Preheat your oven to Bake at 160C (320F) and place the oven rack in the centre of the oven. Line a 20 cm or 9-inch cake tin with non-stick baking paper on the base and sides of the tin. 
2. Prepare the pineapple by draining the liquid from the pineapple and reserve the liquid for later in the recipe. Place the pineapple into a food processor and mix until well blended but not too smooth. You want a bit of texture in the fruit. Set aside. 
3. Combine the coconut flour,  almond flour, baking powder, cinnamon, and salt and stir well to mix through. Set the dry mixture aside. 
4. Add the eggs and vanilla into a large mixing bowl and whisk on high speed for 5 minutes. I set a timer to ensure I get the full 5 minutes of high-speed whisking. This will ensure that your cake is light and fluffy, so it’s a very important step. 
5. Add the pineapple, dry ingredients and reserved pineapple juice to the eggs and carefully fold in to just combine. 
6. Spoon the batter into the lined cake tin and bake in the centre of the oven for 40-45 minutes or until the cake is firm,  light brown around the edges and when a skewer inserted into the centre of the cake comes out with only a few crumbs attached to it. 
7. Remove the cake from the oven and leave to cool in the tin on a wire rack for 30 minutes before turning out to cool completely. 
8. Serve the cake dusted with a little inulin powder and a side of coconut yoghurt if desired. 
9. Store the cake covered in the fridge for up to 5 days.