Description
A delightful Tropical Twist Fruitcake, capturing the essence of summer with vibrant flavors of pineapple, mango, and coconut.
Ingredients
Scale
- 2 cups Almond Flour
- 1 cup Unsweetened Coconut Flakes
- 1 cup Dried Pineapple
- 1 cup Dried Mango
- 4 large Eggs
- 1 tbsp Baking Powder
- 0.5 cup Honey or Maple Syrup
- 0.5 cup Coconut Milk
- 1 cup Powdered Sugar
- 2 tbsp Coconut Milk
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it lightly.
- Combine almond flour, baking powder, and sweeteners in a mixing bowl.
- Whisk together eggs and coconut milk in a separate bowl until smooth.
- Mix the dry ingredients into the egg mixture gradually, stirring gently.
- Fold in the dried pineapple, mango, and coconut flakes.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.
- Whisk powdered sugar with a splash of coconut milk until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Can substitute dried mango with any dried fruit.
- Flax eggs can be used for a vegan option.
- Adjust honey or maple syrup based on sweetness preference.
- Any non-dairy milk can be used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg