Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 cup crushed pineapple, drained
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup shredded unsweetened coconut
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup whipped topping
Garnish:
- 2 tbsp toasted coconut
- Pineapple tidbits
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine eggs, maple syrup, coconut oil, crushed pineapple, Greek yogurt, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded coconut.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely.
- For the frosting, beat cream cheese, maple syrup, and vanilla until smooth. Fold in whipped topping.
- Spread frosting over the cooled cake.
- Garnish with toasted coconut and pineapple tidbits before serving.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12
- Calories: 260
- Net Carbs: 28g
- Fats: 13g
- Protein: 4g