Updated on 11/13/18. The cake recipe has changed on the original site. I’ve updated the recipe below and credited the original site for the inspiration. I’ve also made this printable as one recipe instead of 3 individual recipes.
My birthday just passed and I wanted to try making something for myself and my boyfriend to enjoy (we have the same birth day). I used a combination of recipes to create these cupcakes. They came out great!
For the cake inspiration, I used an edited verision of the recipe found here: Primal Palate Grain-Free Coconut Cake.
For the icing, I used the recipe found here: Against All Grain Sugar Cookies. I tripled the recipe and made mu own coconut butter by processing unsweetened,B flake-coconut in a food processor until smooth and almost liquid. I estimate needing 2-3 cups of coconut to yield the amount necessary for the recipe. For coloring, I heated 1 cup of coconut milk on low and simmered 3tbsp of elderberries for about 15 minutes. You only need 3/4 cup of coconut milk for the recipe, but simmering will reduce it a bit.
Coconut Pineapple Cupcakes
- 1/2 cup Palm Oil Shortening (sub: coconut oil or butter)
- 2/3 cup honey
- 4 whole egg whites
- 1/2 cup nut milk
- 1 cup nut flour (not coconut)
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup + 2 tbsp coconut butter (also called coconut cream concentrate)
- 3/4 cup raw cacao butter, chopped
- 3/4 cup honey
- 3/4 cup cold coconut milk (or 1 cup if coloring like I did)
- 24oz frozen pineapple
- B= a fresh pear
- B= to 1 cup honey
- Preheat 350F.
- Grease two 6in. cake pans with shortening/oil, & place a parchment circle in the bottom of each pan. Place on a rimmed baking sheet.
- Cream the shortening/oil & honey in a stand mixer. Add the egg whites, & milk. Beat well.
- In a small bowl: whisk flour, coconut flour, salt, and baking powder. Add in 3rds to the wet ingredients, beating after each addition.
- Add vanilla extract and beat until well combined. Pour the cake batter into two 6 inch cake pans equally. Bake 20-25 minutes in a standard cupcake pan (non-stick, dark metal).
- Cool before removing from tins (20 mins). Remove & cool on a wire rack.
- Warm the cacao butter and coconut butter over low heat until melted, but not boiling. Pour it into a bowl and whisk in the cold coconut milk and honey. Refrigerate for 20 minutes to set.
- Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy.
- Add ingredients to a saucepan.
- Cook on medium-low for 30mins. Remove from heat & blend (or use an immersion blender).
- Simmer for 30 minutes until thick. Remove from heat and store in the fridge until needed.