Upside Down Pineapple Coconut Cake

2 c coconut, unsweetened

4 fresh Pineapple slices, 1/4 inch thick, core removed

1/4 c almond flour

1 T coconut flour

6 packets Stevia

1/2 t baking powder

dash of salt

2 T coconut oil, Melted

3/4 c Unsweetened Almond Coconut milk

2 t vanilla extract

2 bananas

Preheat oven to 325 degrees.  Spray your 11 x 7 x 1.5 pan with non stick spray, place 4 pineapple slices in. Place in oven and bake while you make the batter.

Place coconut into the food processor and blend until it’s almost like flour, add almond flour half way through to help this process. Once you reached consistency add coconut flour, baking powder, salt and stevia. Mix, transfer to a large bowl.

Add bananas, vanilla extract and 1/3 of almond milk to food processor and blend until smooth. Keep adding the final amounts of milk slowly so it doesn’t spill over. Melt coconut oil add to banana mixture.

Pour wet ingredients into the dry and fold together. Remove pineapples from oven, spray pan again with non stick spray. Pour batter on top,(will be slighter thicker than most cake batters) spread evenly in pan. Return to the oven and bake for 45 minutes. Remove and cool in pan for 10-15 minutes, then place your cooling rack on top of cake and flip over the pan. Cake will fall right out onto cooling rack. Serve with homemade coconut milk whipped cream

Serves 10

Per serving:

cals- 154

fat- 12.5 g

carbs- 7.9 g

protein- 2 g

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