The other day, I made Chinese pork. It was meant to be with pineapple chunks so I looked for a can of pineapples in my pantry, found one and opened it… only to realize it was crushed pineapple and not sliced! I obviously couldn’t use it with the pork so I had to find some other use for it.
From the Chinese pork recipe, I also had some coconut cream leftover, so a little search on the net found a yummy recipe for chocolate and pineapple cake with coconut icing. I tweaked it quite a bit to make it gluten free and a bit lighter and here it is: a gorgeous almost guilt-free dessert that is moist and tasty.
As Hannibal from the A-team would say: “I love it when a plan comes together”…
100g dark chocolate (I used one with 58% cocoa solids)
20g coconut oil
75g cream cheese
55g Demerara sugar (if using more bitter chocolate, add 20 g sugar)
2 tbsp coconut flour (or grind 2 tbsp of dessicated coconut in your Thermomix until fine)
90g corn flour
250g drained pineapple
2 tbsp pineapple juice
1 tsp baking powder
1/2 tsp baking soda
3 egg whites
5 tbsp icing sugar
100g coconut cream
Chocolate shavings or cocoa powder for the decoration
- Preheat the oven at 180C.
- Melt the chocolate 4 min/50C/speed 1. Scrape down the sides and heat for another minute if needs be.
- Add the other cake ingredients and mix 10 sec/speed 6.
- Pour into a prepared 23cm tin and bake for 20 to 25 minutes. The cake is cooked when a skewer comes out clean. Leave to cool on a wiring rack.
- Clean and dry the bowl thoroughly. Place the butterfly whisk with the egg whites in the bowl and whisk for 5 minutes/60C/speed 3, measuring cup OFF. After about 2 minutes, add the icing sugar 1 tbsp at a time.
- Pour into a bowl and leave to cool.
- Fold in the coconut cream with a rubber spatula.
- Spread the icing on the cooled cake and sprinkle with chocolate shavings or dust with cocoa powder.