How to make a virtual birthday cake with pineapple, strawberry and lemon, using coconut oil, coconut sugar, and vanilla.

The recipe can be used for any recipe you may have in your fridge.

Source: Simple Recipe Generator article Pineapple Birthday Cake: Ingredients: 1 package of coconut oil (I used olive oil) 2 cups pineapple, peeled and cut into 1 inch cubes 3 cups strawberries, peeled, cut into 2 inch cubes 4 tablespoons coconut sugar (or more to taste) 1/2 teaspoon vanilla extract 1/4 cup coconut milk (or any other non-dairy milk you like) 1 cup coconut flour (or almond flour) 2 teaspoons baking powder 1/3 teaspoon baking soda 1/8 teaspoon salt 1/5 cup all-purpose flour 1/6 teaspoon baking powder (or cornstarch) 1 teaspoon baking vinegar 2 tablespoons vanilla extract (or coconut milk) 1 large egg 1/7 cup coconut oil Directions: Place coconut oil and pineapple into a food processor.

Pulse until the coconut oil is very smooth.

Add the strawberries, coconut milk, and coconut flour and pulse until combined.

Add baking powder, baking soda, and salt and pulse for 1 minute.

Add vanilla and coconut oil mixture to the food processor and pulse to combine.

Add egg, coconut oil mix, coconut flour, and baking powder to the processor and mix well.

Mix in the coconut flour mixture and egg mixture.

Add flour mixture to mixture and mix until just combined.

Transfer batter to a bowl.

Cover and refrigerate for at least 30 minutes to allow for the mixture to firm up.

Allow to cool completely before serving.

You can serve with a dollop of whipped cream and coconut sugar.

Pineapple and Strawberry Birthday Cake – Make ahead tip: Freeze pineapple and strawberry cake for at the end of the month.

In a small bowl, mix together coconut oil with pineapple and strawberries.

Use your fingers to gently flatten the mixture.

If you are making the cake for two people, then refrigerate all the ingredients and let the cake sit for about 10 minutes before serving the party.

If using a larger cake pan, refrigerate the cake until it is ready to be served.

How to bake a virtual cake: In a bowl, combine the ingredients for a cake batter.

If your cake pans are larger than 12 inch, then you may need to add more coconut oil.

If the cake pans you are using have a flat bottom, you may want to use a large measuring cup or cake trimmer.

In the bowl of your food processor, pulse 1/10 teaspoon of the coconut sugar and 1/16 teaspoon of coconut milk until the mixture is smooth.

Slowly add the rest of the ingredients to the bowl and pulse.

You may need about 1/15 to 1/20 of the batter.

Place the batter in the baking dish, or use a nonstick baking sheet to place the cake in.

Cover with plastic wrap and refrigeration for at at least 1 hour or overnight.

If not using a cake pan (or other cake pan) you can place the batter directly on the counter to prevent it from burning. Enjoy!

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