Coconut Cake with Pineapple-Lime Topping
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Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
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
Pineapple Lime Topping
- 1 (225g) can crushed pineapple in juice, drained
- 1 teaspoon grated lime zest
- 1 tablespoon lime juice
- 225g sugar
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Spray an air fryer baking pan with nonstick spray and set aside.
- In a medium bowl, using a wire whisk, whisk together the egg replacer and water.
- Add the sugar, flour, coconut oil, and coconut milk and whisk until blended.
- Stir in the coconut.
- 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.
- Let the cake rest in the pan for 10 minutes before removing it.
- 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.
- Bring the topping to a boil, stirring constantly, boil for one minute and then remove from the heat.
- Let the topping cool and serve it at room temperature.
