Coconut and pineapple cake. Low in carbohydrates, gluten-free with butter icing made from beans.

Coconut Cake - Pineapple is a veritable madness. Without regrets, we can eat piece of that healthy cake. No sugar, no flour and cream is made on the basis of beans. Especially recommended for people who avoid sugar. Easy to prepare, you just need  to wait until the sponge will cool down. The best thing to do is to bake sponge at the first day and prepare butter icing and decorate on the second day.

Ingredients for sponge cake (small tray)

  • 150 g of coconut oil
  • 3 eggs
  • 150g of stevia
  • 100g of desiccated coconut
  • 50g of walnuts

Ingredients for the cream:

  • 250g of cannellini beans
  • 4 tablespoons of stevia
  • 80g of desiccated coconut

In addition: half of fresh pineapple and coconut balls


Whisk the egg whites with stevia until they are fluffy. Walnuts and coconut blend with mixer or grinder. With an electric mixer, mix the egg yolks and coconut oil. Then, using a large spatula, stir together with egg whites. Pour into to a small greased baking tray. Bake about 40 minutes at 180 ° C. Then allow to cool, then cut in half.

Drain beans and blend it with a sweetener and coconut.

Peel the pineapple and cut into very thin slices so they are easy to fold. Spread the sponge cake with cream and a few slices of pineapple and then spread the cream on the entire surface of the cake. On top place the pineapple slices, sprinkle with grated coconut. You can also put some coconut fat bombs on the top.

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