Coconut Cake with Pineapple-Lime Topping

Coconut Cake with Pineapple-Lime Topping

Author

SharkNinja Thailand

Prep Time

10 minutes

Cook Time

30 minutes

Servings

8

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• cooking spray
• 1 tablespoon Bob's Red Mill egg replacer
• 2 tablespoons water
• 100g sugar
• 190g self-rising flour
• 2 tablespoons coconut oil
• 240ml coconut milk
• 60g unsweetened flaked coconut
• 1 (225g) can crushed pineapple in juice, drained
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice
• 225g sugar

Directions

1. Spray an air fryer baking pan with nonstick spray and set aside.
2. In a medium bowl, using a wire whisk, whisk together the egg replacer and water.
3. Add the sugar, flour, coconut oil, and coconut milk and whisk until blended.
4. Stir in the coconut.
5. Pour the batter into the prepared pan and bake at 165°C for 30 to 35 minutes, until a toothpick inserted into the centre comes out with soft crumbs attached.
6. Let the cake rest in the pan for 10 minutes before removing it.
7. As the cake bakes, take the time to prepare the topping. In a small saucepan over medium-high heat, combine all of the topping ingredients.
8. Bring the topping to a boil, stirring constantly, boil for one minute and then remove from the heat.
9. Let the topping cool and serve it at room temperature.