This is a recipe for a delicious Portuguese style sponge cake called Pastel de Ananas e Coco. It is a delicious pineapple coconut sponge cake which is absolutely decadent, rich in flavor, and a must for those with a huge sweet tooth like me! The recipe is a bit time consuming but pretty simple and straightforward so go ahead and try it and tell us what you think we are sure you will love this one!

Ingredients:
3/4 cups coconut flour
1 teaspoon baking powder
1/4 teaspoon ground sea salt
6 eggs, yolks and whites separated
1 cup extra fine baking sugar
1 tablespoon vanilla extract
1 large pineapple, cored and finely chopped
3/4 cup extra fine baking sugar
1/2 cup water
1/2 teaspoon unflavored gelatin

For the Frosting:
1 cup butter at room temperature
2 1/2 cup confectioner’s sugar
2 teaspoons vanilla extract
2 tablespoons coconut milk
1 cup shredded coconut

Directions:
1) Preheat oven to 375F. Line 2 – 8 inch cake pans with greased parchment or nonstick foil.

2) In a large bowl, mix together coconut flour, baking powder and salt. Set aside.

3) Whisk yolks in a small bowl with vanilla. Set aside.

4) Use an electric mixer and beat the egg whites in a large bowl until frothy. Add 1 cup sugar and continue to beat until whites are shiny and hold stiff peaks (this could take a while, be patient and check them by turning off the mixer and pulling it straight up. If the peaks hold the whites are done).

5) Fold in yolks gently into the whites. Then gradually sift the flour mixture into the egg mixture and fold gently until completely combined. Divide batter into the 2 pans and evenly spread with a spatula.

6) Bake 10-20 minutes or until the tops are golden and a toothpick comes out clean. Allow to cool completely and then remove from pans.

7) Meanwhile, make the pineapple filling: In a large saucepan, bring pineapple, 3/4 cup sugar, and water to a boil over medium high heat. Reduce heat to a steady simmer and cook for 20-30 minutes or until the liquid is reduced and looks like syrup. Stir in 1/2 teaspoon gelatin. Boil a few more minutes until dissolved. Remove from heat and cool a bit.

8) Then place mixture into a food processor and blend until it is thick and pulpy but not completely smooth. Transfer to a bowl and chill until at room temperature or a bit cold.

9) To make the frosting: Use an electric mixer to beat butter and powdered sugar until grainy. Stir in vanilla and coconut milk. Beat again on high until thick, creamy, and a bit fluffy.

10) To make cake: Place the first layer of cake on a cake stand or serving plate (place it upside-down). Spread with about 3/4 cup pineapple mixture leaving a 1/2 inch border around the cake.

11) Top with the second layer turned upside-down so that the bottom of the cake faces up. Press down gently. Start at the top and spread a thin even layer of frosting over the top of the cake and then move to the sides. Go through and put a second thicker layer over the entire cake.

12) Make a wide shallow indention on the top of the cake so that a ridge forms all along the top edge. Press the shredded coconut onto the top and sides of the cake and spread about 1/2 cup of pineapple filling into the top indention.

10. Serve at room temp for best result. Enjoy!

This recipe was inspired by our friends over at recipesbyelizabeth.blogspot.com so check them out as well for some delicious recipes!