Taffiny Elrod

May 29, 2020 · min read

Tropical Paradise Cake

Chef Taffiny Elrod

This cake is inspired by the classic Hummingbird Cake. Since it has delicious flavor of bananas and pineapple without the sugar, I'm calling it Bird of Paradise Cake or Tropical Paradise Cake. It gets its delicious sunny flavors from Banana Keto Chow, pineapple extract, and shredded coconut.

Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Course Dessert

Servings servings

Calories 338.06kcal

Ingredients

1cupBanana Keto Chow
1cupalmond flour
2teaspoonsbaking powder
1/2teaspoonground cinnamon
3largeegg(s)
1cupunsweetened coconut milk
1cupbrown erythritol blend
1/2cupavocado oil
1/2teaspoonpure vanilla extract
1/2teaspoonpineapple extract
1cupunsweetened shredded coconut2 oz
1/2cuppecanschopped 2 oz
1recipe of the Banana, Pineapple, Sour Cream Icing

Instructions

Preheat the oven to 350 degrees.
Prepare the cake pans by greasing them well and lining the bottom of the pans with 9" rounds of parchment paper. Lightly oil the parchment paper, too.
Toast the coconut and pecans on an ungreased cookie sheet or cake pan in the middle rack of the oven. Stir them occasionally while they toast and remove them from the oven when they smell fragrant and the coconut is beginning to look golden brown. It should take about five to ten minutes. Set them aside to cool while you make the cake.
In a large mixing bowl, combine Banana Keto Chow, almond flour, baking powder, and cinnamon. Whisk together.
In a separate bowl, mix together the eggs, coconut milk, sweetener, avocado oil, vanilla extract, and pineapple extract. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and mix well.
Then gently fold in the coconut and pecans.
Divide the cake batter evenly between the two prepared cake pans.
Spread it and smooth it evenly.
Place in the middle rack of the preheated oven to bake.
The cakes are done when they spring back when gently touched in the center and a skewer comes out clean. It should take about 20-25 minutes.
Set on a rack to cool. When the cakes have cooled for about 10 minutes, gently remove them from the cake pans and carefully remove the parchment paper. Set them on the rack to cool completely.
When they are cool, frost them with the Banana, Pineapple, Sour Cream Icing.

Notes

This cake uses the Banana, Pineapple, Sour Cream Icing.

Keyword Banana

Photos by Sarah DeYoung

Nutrition Facts

Bird of Paradise Cake

Serving Size

84 grams

Amount per Serving

Calories

338.06

% Daily Value*

Fat

30.96

Saturated Fat

10.2

Trans Fat

0.01

Polyunsaturated Fat

3.1

Monounsaturated Fat

12.14

Cholesterol

56.35

Sodium

301.43

Potassium

493.95

Carbohydrates

29.81

Fiber

4.44

Sugar

1.92

Sugar Alcohol

22.71

Net Carbs

2.66

Protein

10.61

Vitamin A

118.9

Vitamin C

24.12

Calcium

201.1

Iron

2.52

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.