Pineapple cake


For the cake:

  • 180g (6 oz)  The Groovy Food Company Organic Coconut Oil, melted
  • 180ml (6 fl oz) The Groovy Food Company Agave Nectar Rich and Dark
  • 4 free range eggs
  • 200g (7 oz) self-raising flour
  • 50g (1.8 oz) The Groovy Food Company Organic Coconut Flour
  • ¼ tsp bicarbonate soda
  • 350g (12 oz) fresh pineapple, very finely chopped
  • ½ tsp sea salt
  • zest of 1 orange zest and juice of 2 limes


  • 170ml (6 fl oz) double cream
  • juice and zest of 1 lime, plus more lime for garnish
  • 70ml (2.4 fl oz) The Groovy Food Company Agave Nectar Rich and Dark
  • 300ml (10.5 fl oz) cream cheese


  1. Heat the oven to 160C. Grease and line 2, 20cm sandwich cake tins.
  2. Gently melt the oil or butter in a pan on the hob.
  3. Place the Rich and Dark Agave Nectar and eggs in a bowl or a tabletop mixer and beat together, slowly pouring the oil or butter in as you go, and beat together for 5 minutes or until fluffy. (Pouring the fat in slowly helps it to emulsify with the mixture and prevents it from splitting.)
  4. Sift in the flours and bicarbonate of soda and quickly beat them in. Finally stir in the pineapple, salt, fruit zest and lime juice.
  5. Pour the cake mixture into the tin, leveling off the top as you go, then pop in the oven and bake for 45 minutes.
  6. The cake is ready once you can slide a skewer into it and it comes out clean.
  7. Remove the cake from the oven and leave to cool in the tin for 15 minutes, then transfer it carefully to a wire rack to cool completely.
  8. To make the icing, whip the double cream until thick and stiff.
  9. Then beat in the cream cheese and the Rich and Dark Agave Nectar. Stir through the zest and juice until well combined.
  10. Spread half of the mixture on top of one cake and then place the second cake on top.
  11. Spread the rest of the mixture on the top of the cake, and then grate over more lime zest.



Preparation time: 10 mins

Serves: 10

Nutrition: n/a



The Rich & Dark Agave Nectar acts like a really good aged tequila and is a great substitute! However, if you have any leftover Triple sec, Cointreau or Grand Marnier you can also use this for the icing instead!