Prep time 20 min

Cook time 30 min



3/4 cup Del Monte® Deluxe Gold Pineapple Tidbits

1/3 cup coconut oil or ghee, melted

2 cups almond flour

1/2 cup tapioca flour

2 Tbsp coconut flour

1 tsp baking soda

1/4 cup coconut flakes

2 tsp cinnamon

pinch nutmeg

3 eggs, room temperature

1 cup mashed banana, about 2 large bananas

1 tsp vanilla extract



2 15oz. cans coconut cream, chilled

3 Tbsp pure maple syrup

1 tsp vanilla extract

pecans, optional


  1. Drain pineapple tidbits and add to a blender.  Blend until smooth.  Once blended, the 3/4 cups pineapple tidbits will be about 1/2 cup liquid.  Set aside.

  2. Melt coconut oil in microwave until melted and set aside.

  3. Preheat oven to 350 degrees Fahrenheit and line the bottom of two 8 inch cake pans with parchment paper rounds.  Spray with nonstick spray as well.

  4. In a large bowl or stand mixer, sift in almond flour, tapioca flour, and coconut flour.  Then, add in baking soda, cinnamon and nutmeg.  Stir to combine. Once combined, add in pineapple purée, melted coconut oil and remaining cake ingredients.  Stir to combine.

  5. Pour cake batter equally into prepared cake pans.  Lightly tap each cake pan on the counter to release air bubbles. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow cake to cool completely before frosting.

  6. To make frosting, add chilled coconut cream (only hardened part on top, discard excess liquid), maple syrup and vanilla to stand mixer.  Beat until frosting texture is achieved. Frost cake when it's completely cooled and garnish with pecans if desired.

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