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Tropical Paradise Cake

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.
Course Dessert
Keyword Banana
Recipe Creator Chef Taffiny Elrod
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Yields:

8 servings

Ingredients:

Directions:

  • 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.
Nutrition Facts
Bird of Paradise Cake
Serving Size
 
84 grams
Amount per Serving
Calories
338.06
% Daily Value*
Fat
 
30.96
g
48
%
Saturated Fat
 
10.2
g
64
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3.1
g
Monounsaturated Fat
 
12.14
g
Cholesterol
 
56.35
mg
19
%
Sodium
 
301.43
mg
13
%
Potassium
 
493.95
mg
14
%
Carbohydrates
 
29.81
g
10
%
Fiber
 
4.44
g
19
%
Sugar
 
1.92
g
2
%
Sugar Alcohol
 
22.71
g
Net Carbs
 
2.66
g
Protein
 
10.61
g
21
%
Vitamin A
 
118.9
IU
2
%
Vitamin C
 
24.12
mg
29
%
Calcium
 
201.1
mg
20
%
Iron
 
2.52
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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. It gets its delicious sunny flavors from Banana Keto Chow, pineapple extract, and shredded coconut. Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

Nutrition Facts
Bird of Paradise Cake
Serving Size
 
84 grams
Amount per Serving
Calories
338.06
% Daily Value*
Fat
 
30.96
g
48
%
Saturated Fat
 
10.2
g
64
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3.1
g
Monounsaturated Fat
 
12.14
g
Cholesterol
 
56.35
mg
19
%
Sodium
 
301.43
mg
13
%
Potassium
 
493.95
mg
14
%
Carbohydrates
 
29.81
g
10
%
Fiber
 
4.44
g
19
%
Sugar
 
1.92
g
2
%
Sugar Alcohol
 
22.71
g
Net Carbs
 
2.66
g
Protein
 
10.61
g
21
%
Vitamin A
 
118.9
IU
2
%
Vitamin C
 
24.12
mg
29
%
Calcium
 
201.1
mg
20
%
Iron
 
2.52
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.

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