To make the pineapple flowers (optional): see this video here.You will need to oven roast pineapple for around 45 minutes before pureeing it in a food processor or smoothie blender. To make the pineapple puree: either buy pineapple puree if it is available, or make your own (instructions below).I wouldn’t advise trying a direct swap of coconut flour for regular flour – coconut flour is very absorbent, and so the cake batter would be much more liquid.Make sure to bring the cake to room temperature before serving to allow the buttercream to soften.If you own 3 x 15cm tins, evenly divide the batter between the tins and bake simultaneously.If you own 2 x 15cm tins: you can bake them as 2/3 and 1/3 at the same time.You will need a tall 15cm tin for this, however, and it will take longer to bake. If you own 1 x 15cm tin: either do as I did above, or bake it all in the one tin and divide it into 3 layers.If you have one tin, I would try this, otherwise you could: I then cut the large 2/3 in half to give 3 layers. I own 1 x 15cm cake tin, so I baked 1/3 of the mixture, and then the other 2/3 subsequently in the same tin. For the cake tin size: this cake makes enough for 3 layers. ![]() However, do be careful as it does absorb significantly more moisture, so over-baking the cake can send it into dry territory fairly quickly. If I was coeliac myself, or had a family member/friend who was, I’m sure I would become a pro pretty quickly! In the meantime, this cake is the sort where you would never question its gluten content based on an odd texture or flavour – the coconut flour simply lends an intense, meaty coconut vibe. ![]() I did buy a box of rice flour once, intent on using it in a brownie recipe, but somehow got waylaid and it remains unopened in the pantry, 2 years on. I don’t often make gluten free cakes, seeing gluten-free flour composites as a poor substitute – my gluten-free baking occurs tends to occur in the form of flourless chocolate cakes and almond meal based friands. Inspired and adapted from Megan at Hint of Vanilla. The passionfruit and coconut are the stars here. A vanilla italian meringue coats the top and sides – it doesn’t need much, and I thought adding it between the layers might be overkill. Tropical and fruity, the cake itself is intensified with roasted pineapple puree and coconut flour as well as desiccated coconut, for texture, and is filled with thick layers of rich, tangy passionfruit curd. But that doesn’t matter – the important things happened (meaning the family time, the cooking and eating and sleeping and the one assignment submission), and the lower priorities can wait.Įaster called for a celebratory cake- and with passionfruit freely available, a lingering, unusually warm autumn, and an aunt coming to stay with wheat intolerances, it seemed like the ideal time to try this gluten-free pineapple coconut cake with passionfruit curd & vanilla buttercream. Life is a blur sometimes, isn’t it? It doesn’t help that I tend to have superhuman expectations of what I might get done in break time, as if days on holiday just stretch out forever, when in reality they speed past at twice the rate of ordinary work weeks, and a few sleep-ins and the lack of rush mean that you really can’t do anything at all. I loved it – a much-needed pause between weeks of university and life in general, but lectures start again at 8am tomorrow and it already hardly feels like I ever left. ![]() ![]() The four days I spent at home disappeared far too quickly. Not even the clouds remain visible in the vast darkness beneath the plane – only sporadic orange flashes of wingtip lights. The light has gradually faded – initially glaring brightly through the window, glittering over the foamy white lines of breaking waves stretching along the west coast of New Zealand and blending into a hazy horizon, the main source of illumination now is the dimmed fluorescent cabin beams and the faint blue emanating from electronic screens. Stuffy and warm, air permeated with the faint sickly smell of reheated food, a baby screaming hysterically in the seat next door and hundreds of people headphone clad, staring at rectangular screens as we hurtle through the air in a reinforced aluminium tube, 30000 ft up. It is typical cattle-class grunge: the very back row, window seat, crammed into a tight little box with the reclined seat in front pressing my laptop into my chest. I write this from somewhere between Australia and New Zealand, high above the stretch of ocean known as the Tasman Sea. Gluten-Free Pineapple Coconut Cake with Passionfruit Curd & Vanilla Italian Meringue Buttercream – tropical, fruity and a bit of a show-stopper.
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