Coconut Pineapple Sponge Cake

My inlaws came out to visit for Christmas this year and I know my father in law loves anything with coconut and pineapple.  For him, I made this amazing cake.  It is a delicious grain-free cake recipe using fresh pineapple as a filling and topping for this moist coconut sponge cake.  Originally I served this chilled which was a mistake.  The cake is much tastier at room temperature.  You could store it in the refrigerator and them bring to room temperature before serving, but of course mine didn't last that long.  It was gone within 24 hours.  So tasty.  Enjoy! 

Fresh coconut and pineapple makes all the difference in the world in this moist tender cake

Ingredients:
3/4c coconut flour
1tsp baking powder
1/4tsp ground sea salt
6 eggs, yolks and whites separated
1c extra fine baking sugar
1tbs vanilla extract (do not use imitation vanilla)
1 large pineapple, cored and finely chopped
3/4c extra fine baking sugar
1/2c water
1/2tsp unflavored gelatin

Frosting:
1c butter at room temperature
2 1/2c confectioner's sugar
2tsp vanilla extract
2tbs full fat coconut milk
1c shredded sweetened 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 1c 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, 3/4c 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 1/2tsp gelatin.  Boil a few more minutes until dissolved.  Remove from heat and cool a bit.  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.
8. 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.

Finished product; yum!

9. To make cake:  Place the first layer of cake on a cake stand or serving plate (place it upside-down).  Spread with about 3/4c pineapple mixture leaving a 1/2 inch border around the cake.  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.  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 1/2c of pineapple filling into the top indention.  See picture for what final result should look like.
10.  Serve at room temp for best result.  Enjoy!