Pineapple-Coconut Sponge Cake
This naturally gluten-free cake combines the flavors of a piña colada by subbing coconut flour for all-purpose and filling with a tropical pineapple compote.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Hand mixer
- Sifter
- Spatula
- Saucepan
- Measuring cup
- Food processor
- Cake stand
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 3⁄4 cup coconut flour
- 1 tsp. baking powder
- 1⁄4 tsp. salt
- 6 eggs, separated
- 1 cup sugar
- 1 tsp. vanilla
- 1 pineapple, cored and finely chopped (approximately 4 cups)
- 2 tbsp. cornstarch
- 1 cup butter, softened
- 2 1⁄2 cups confectioners' sugar
- 1 tsp. vanilla extract
- 2 tbsp. coconut milk
- 1 cup shredded sweetened coconut
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