Ingredients

Scale

(Serves 12)

Cake base:

1½ cups almond flour (you love almond flour—memory #25!)
½ cup unsweetened shredded coconut
¾ cup granulated monk fruit sweetener
1½ tsp baking powder
¼ tsp salt
3 large eggs
½ cup melted coconut oil or butter
½ cup unsweetened crushed pineapple, well-drained (you love pineapple!)
¼ cup unsweetened coconut milk
1 tsp vanilla extract
Optional: 1–2 tsp sugar-free coconut extract (for extra tropical punch!)

Piña colada cream cheese frosting:

8 oz (1 block) full-fat cream cheese, softened (you love cream cheese!)
¼ cup unsalted butter, softened
¾ cup powdered monk fruit sweetener
2 tbsp unsweetened crushed pineapple, well-drained
1 tbsp unsweetened coconut milk
1 tsp vanilla extract
Optional: 1–2 tsp sugar-free rum flavoring (alcohol-free—you love clean labels!)

Garnish:

Toasted unsweetened coconut flakes
Fresh pineapple chunks
Maraschino cherries (use sugar-free—you love blood sugar friendly!)

Instructions

1. Bake cake:

Preheat oven to 350°F (175°C). Grease 9×13″ pan or two 8″ rounds.
Whisk almond flour, shredded coconut, sweetener, baking powder, and salt.
In another bowl, beat eggs, melted coconut oil, drained pineapple, coconut milk, and vanilla.
Combine wet + dry; mix until smooth. Pour into pan(s).
Bake 22–25 minutes (9×13″) or 18–20 minutes (rounds) until toothpick comes out clean. Cool completely.

2. Make frosting:

Beat cream cheese, butter, and powdered sweetener until smooth.
Mix in drained pineapple, coconut milk, vanilla, and optional rum flavoring.

3. Assemble:

For sheet cake: Spread frosting evenly over cooled cake.
For layer cake: Fill and frost between layers.

4. Chill & decorate:

Refrigerate at least 1 hour to set frosting. Top with toasted coconut, pineapple, and cherries.

💡 Pro Tips for Perfection:
✅ Drain pineapple thoroughly—prevents soggy cake (squeeze in paper towel!).
✅ Toast coconut flakes: Bake at 325°F (160°C) for 5–7 minutes until golden.
✅ Blood sugar friendly (you love this!):
→ Monk fruit + no-sugar add-ins = zero glycemic impact
→ Net carbs: 6g per slice
✅ Low-carb/keto option (you love this!):
→ Already compliant! <7g net carbs/slice
→ Use full-fat dairy and unsweetened ingredients
✅ Make ahead:
→ Keeps 5 days refrigerated or 3 months frozen
→ Freeze unfrosted; frost after thawing

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 3 months
→ Serving ideas:
→ For summer parties or tropical-themed birthdays
→ With coffee or coconut water
→ As a weekend treat with family

Prep Time & Nutrition (per slice):