From the Recipe Book: The Power of Flour
Based on a deliciously moist, tropical-flavored cake we enjoyed at a colorful wedding in Western Sumatra, this recipe uses ingredients easily attained at the super market.
1 cup canola or coconut oil
2 eggs
1 1/2 cups sugar
2 teaspoons vanilla
3/4 cup coconut flour
1 cup whole wheat or spelt flour
1 cup kamut or triticale flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups bananas, mashed
1 8-ounce can crushed pineapple, drained (reserve juice)
1 cup shredded coconut
Icing/Glaze:
Reserved pineapple juice
4 tablespoons cream cheese, softened
2 tablespoons powdered sugar
Thin with milk or water for more of a glaze
Preheat oven to 350º. Using a hand or stand mixer, beat first four ingredients at high speed 2 minutes. Add bananas and pineapple, stir until combined. Sift dry ingredients into mixing bowl and mix until thoroughly combined. Gently fold in coconut. Do not overmix. Pour batter into two greased 8” round or square pans or one 9” by 13” pan. Bake 25-35 minutes until cake tests done. Let cake cool slightly before icing or glazing.
