Just wanted you to know that these boozy-tropical-treats are sponsored by my friends over at Amoretti!
This gluten free, healthy pineapple cake trifle has layers of rum soaked cake, dairy free pudding and coconut whipped cream. It’s a low carb dessert for the Summer!
A few things that make me happy:
- Peanut butter.
- When Mr. FFF unloads the dishwasher for me
- That’s annoying. Then I can never find my stuff since he puts it in the wrong spot.
- Desserts with LAYERS
- Desserts with BOOZE.
Internet friends, B-O-T-H 3 & 4 are being fulfilled in this SUPREMELY lusciously, rich, smooth and TOTALLY adorable trifle. <– P.s “cute food” is probably number 5 on the list of “things that make me happy.”
It hasn’t been long since we ate bacon beer cupcakes or a mimosa gluten free coffee cake but after realizing how much UMPH and PIZZAZ and YUM that a little boozy-bite adds to dessert, welllll…
OBSESSED <3 <3 <3
Because we share the same of love of good food AND adult beverages I figured you would jump RIGHT. ON. BOARD a RUM. SOAKED. CAKE.
UH HUH UH HUH UH HUH. ↑↑↑ Soak THAT in.
You and I both know that a trifle begins with a layer of moist, soft and FLUFFY cake which IS JUST what the vibrantly-yellow, tropical-flavored, coconut-flour-based cake that you see here IS.
[clickToTweet tweet=”Celebrate summer with a #glutenfree & #lowcarb Pina Colada Cake Trifles! @Amoretti” quote=”Celebrate summer with a #glutenfree & #lowcarb Pina Colada Cake Trifles! @Amoretti” theme=”style2″]I swirled in Amoretti’s DELISH Natural Pineapple Artisan Flavor, which is a thick, sticky-sweet and COLORFUL flavoring that gives the most amazing, true-to-life-flavor. SRSLY friends. I’ve never used a flavoring like it, and now I want to use Artisans in everything forever the end.
Key point though: the flavor can be totally thrown off if you use just a HINT too much. So, like gluten free baking, I HIGHLY recommend weighing out your Artisan Flavoring to ensure food-BLISS results.
On the topic of flavor, we’re going PINEAPPLE because:
- SUMMER
- As we learned in the pina colada overnight oats, it goes SO WELL with RUM.
On the topic of RUM, well, the cake is SOAKED IN RUM COCONUT GLAZE.
You’re welcome.
Bake your super moist and tender cake and then poke holes in it. <– Yes. You DO have permission to play with your food.
These little holes allow a thick, sweet and boozy glaze to SEEP into each and every nook and cranny of this cake, with gives it a 1-2 PUNCH of moisture and crazy-addicting flavor that is going to make summer-flavored-food-craving-you EXTREMELY happy about ALL things happening in your very real life.
Now that we’ve spend 1 billion words talking about boozy cake, how about some LAYERS YO?
3 of them in fact:
- Boozy cake (<3 <3 <3)
- HOMEMADE, dairy-free pudding
- Coconut whipped cream.
Question for you: did you know how STUPID EASY it is to make your own pudding? Liiike boil coconut milk and tapioca starch with sweetener (I chose monkfruit for the LOW CARB YUMS) and add some egg yolks for the RICHNESS.
That’s it. #NeverBuyingStoreBoughtAgain.
Except I probably will because #SometimesI’mLazy
I know that you understand the struggle. REAL TALK FRIENDS.
As you dig your spoon through velvety-smooth, THICK and RICH pudding, then hit a layer of light-as-air, FLUFFY coconut whipped cream and end by diving into that RIDIC sweet & boozy cake, you are going to understand the meaning of LIFE.
Probably an exaggeration.
But, you will be eating REALLY GOOD FOOD.
And, liiiike, that’s probably more important anyway.
Ingredients
For the pudding:
- 5 Tbsp Monkfruit Sweetener
- 4 Tbsp Tapioca Starch
- 1/4 tsp Salt
- 2 1/4 Cups Full-Fat coconut milk, divided
- 3 Egg Yolks
For the cake:
- 1/2 Cup Coconut flour, sifted (50g) *
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 6 Tbsp Coconut oil, melted
- 1/4 Cup Monkfruit Sweetener
- 3 Tbsp Full-fat Coconut milk, at room temp**
- 3 Large eggs
- 1 1/2 Tbsp Amoretti Natural Pineapple Artisan (27g)
- 2 Egg whites
For the glaze:
- 1/2 Cup Full-fat coconut milk
- 3 Tbsp Water
- 1 Tbsp Monkfruit Sweetener
- 1 tsp Tapioca Starch
- 3 Tbsp White rum
For the cream: ***
- 1 Can Coconut cream
- 2 Tbsp White Rum
- 2 Tbsp Monkfruit Sweetener
Instructions
To make the pudding:
- In a large saucepan, whisk together the monkfruit, tapioca starch. While constantly stirring, whisk in 1/4 cup of the coconut milk until smooth. Add in the remaining coconut milk and egg yolks and whisk until combined.
- Turn the heat to medium and cook until it JUST begins to lightly bubble, taking care to not let it fully boil, about 6-7 minutes.
- Turn the heat to medium low and cook, whisk constantly, until visible ribbons form when you stir and the mixture is thick, about 2-4 minutes.
- Pour through a mesh strainer into a large bowl. Cover the top lightly with a piece of Saran Wrap (so the pudding doesn't develop a skin) and refrigerate at least 2 hours to thicken.
To make the cake:
- Preheat your oven to 350 degrees and adjust a rack to the lower third of the oven. Also, rub an 8 inch cake pan with coconut oil and line the bottom of the pan with parchment paper.
- In a small bowl, whisk together the coconut flour, baking powder and salt.
- In a large bowl, using an electric hand mixer, beat together the oil, monkfruit and coconut milk. Add 1 egg and beat until well combined. Then, add in 1/3 of the flour mixture and beat until fluffy. Beat in another egg. Then, beat in another 1/3 of the flour mixture. Beat in the final egg. Then, beat in the final 1/3 of flour mixture. Finally, beat in the Artisan Pineapple until well combined. Your batter will be thick! Totally normal.
- Add the egg whites into a medium bowl and beat until soft peaks. Make sure your beaters are really clean, or your whites won't beat.
- Fold the egg whites into the batter gently, taking care not to deflate them. Spread the batter gently into the pan.
- Bake in the lower third of the oven until a toothpick inserted in the center comes out clean and the edges begin to turn golden brown, about 25 minutes. Let cool in the pan for 15 minutes.
To make the glaze (make this while the cake bakes):
- In a small sauce pan over medium/high heat, whisk together the coconut milk, water and monkfruit and bring to a boil Once boiling, cook for 1 minute, stirring constantly. Then, reduce the heat to medium.
- In a small bowl, whisk together the tapioca starch with 2 tsp of the warm liquid until smooth. While stirring constantly, whisk into the glaze until smooth. Simmer an additional 1-2 minutes, until the glaze starts to thicken.
- Remove from heat and stir in the rum. Let the glaze cool while the cake bakes.
To assemble:
- Once the cake has cooled 15 minutes, poke holes in the top (leaving it in the pan) with a toothpick. Use a brush to rub half the glaze over the cake and let it sit 20 minutes so all the glaze is absorbed.
- Invert the cake onto a wire rack set over some paper towel and poke the top and sides with holes. Rub the remaining glaze all over the tops and sides, trying to not let too much fall onto the counter. Let sit 20 minutes to absorb the glaze.
- In a large bowl, whisk together the coconut cream (make sure you don't use the water from the bottom of the can!) with the rum and monkfruit until smooth.
- Divide half the cooled pudding between 6 Hurricane glasses (about 2 1/2 Tbsp each) Then, crumble up half the cake and divide between the cups. Divide ALL the coconut whipped cream (about 1/4 cup each) between the cups. Then, divide the remaining cake between the cups, followed by the remaining pudding.
- DEVOUR.
Tips & Notes:
- PLEASE weigh your flour to ensure accurate results
- VERY key. Cold coconut milk will harden your melted coconut oil
- I like to check my coconut cream a few hours before I need it to make sure it's rock solid. If it's not, when you mix it with the rum, it will become very runny. If it's not rock hard, make the cream in advance and let refrigerate for a few hours to firm back up.
- This could also easily make 8 smaller trifles, if you want to watch calories.
- Total time includes resting time as well.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
THIS POST IS SPONSORED BY MY FRIENDS AT AMORETTI. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Stay in touch with Amoretti on social media for more delicious ideas! Facebook/Twitter/Youtube /Instagram
AMORETTI IS BEING FAB AND GIVING 10 OF YOU A CHANCE TO WIN YOUR OWN JAR OF NATURAL PINEAPPLE ARTISAN FLAVOR SO YOU CAN MAKE THESE TRIFLES! ENTRY IS SUPER SIMPLE, JUST USE THE WIDGET BELOW!
This giveaway will run from 07/10/2017 until 07/17/2017. 10 winners will be and contacted via email within 48 hours. The winners have 48 hours to claim their prize, or a new winner will be selected in their place. Open to residents of the USA and Canada only
(per 1 trifle – not including the carbs from Monkfruit, as they have no effect on blood sugar.)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????
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Sonali- The Foodie Physician says
These are adorable- the perfect summer dessert! Love the styling with the umbrellas!
Taylor Kiser says
Thanks girl!
Jordan says
You had me at rum-soaked, girl! These look like heaven. Cannot wait to try with the hubby!
Taylor Kiser says
Ya girl! Hope you love!
Brian @ A Thought For Food says
Some ingredients I’ve never heard of… but when they’re used to make such a scrumptious looking dessert, I know I have to give them a try.
Taylor Kiser says
Thank you – maybe you need to do some testing! 😉