Pineapple-Coconut Sponge Cake | Saveur
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.
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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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