Pineapple Coconut Cake with Lemon Icing | Paleo | Gluten-free | The JOYful Table

Ingredients

• 300g fresh pineapple, or 1 x 440g can unsweetened pineapple drained
• 1/2 cup honey (unprocessed)
• 1/3 cup coconut oil, soft
• 1/2 cup coconut - finely-shredded (organic)
• 4 Lge egg(s)
• 2 cups almond meal/flour, (from blanched almonds)
• 1/2 cup coconut flour
• 1 1/2 tsp baking soda (bicarb)
• 3/4 tsp ground ginger
• 1/2 tsp fine pink Himalayan salt, or sea salt
• LEMON ICING:
• 1/2 cup coconut cream
• 1/3 cup coconut oil
• 1 - 2 Tbsp honey (unprocessed)
• 1 Tbsp lemon juice
• 1 tsp fine lemon zest
• 1 1/2 tsp arrowroot flour
• To decorate: 1/3 cup toasted almond flakes, and lemon zest (optional)
• NUT-FREE VERSION:
• 2 cups finely ground sunflower and pumpkin seeds (equal portions) , to replace the almond meal
• 3 1/2 tsp baking powder (gluten free), to replace the baking soda