Ingredients
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon coconut sugar
- 1/2 cup + 2 tablespoons coconut flour sifted (63 grams)
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup + 1 tablespoon honey divided
- 1/4 cup coconut oil melted
- 6 eggs room temperature
- 1/2 lime juice and zest
- 1 teaspoon pure vanilla extract
- 1 can crushed pineapple (20 ounces) drained
For The Topping:
- 1/3 cup macadamia nuts finely chopped
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil melted
Instructions
- Preheat your oven to 400°F and line the bottom of a loaf pan with parchment paper, spraying the sides with cooking spray. Set aside.
- On a small, parchment paper-lined cooking tray, place the coconut flakes in the oven until lightly browned, about 3-4 minutes. Place the toasted flakes in a small bowl and mix with 1 tablespoon of coconut sugar. Set aside and turn the oven temperature down to 350°F.
- In a large bowl, mix together the sifted coconut flour, baking soda, baking powder, salt, and toasted coconut/coconut sugar mixture. Set aside 1 tablespoon of the flour mixture in a small bowl for later use.
- With an electric hand mixer, beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice/zest, and the vanilla extract in a large bowl. Set aside.
- Empty the crushed pineapple into a clean kitchen towel and wring out the excess moisture. Really make sure you squeeze it all out, as you want to make sure the pineapple is quite dry.
- Place the drained pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and gloppy; that‘s okay. Use a spoon to slightly separate the pineapple chunks.
- Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let stand for 10 minutes.
- While the batter stands, make the topping. Mix together the finely chopped macadamia nuts, coconut flour, sugar, and oil. Mix until the oil coats the mixture to make a streusel.
- Once the batter has set, pour it into the prepared loaf pan and sprinkle with the macadamia streusel, gently pressing it in to adhere to the loaf.
- Bake for 30 minutes and then tent the loaf with a piece of tinfoil to avoid burning the top. Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before slicing.