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Picture of Little Coconut Cakes
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4361 kcal 218 %
  • Fat 274 g 422 %
  • Saturated 228 g 1138 %
  • Carbs 443 g 148 %
  • Fiber 64 g 258 %
  • Protein 61 g 122 %
  • Cholesterol 744 mg 248 %
  • Sodium 3095 mg 129 %
  • Calcium 556 mg 56 %
  • Magnesium 272 mg 65 %
  • Potassium 4247 mg 90 %
  • Iron 17 mg 94 %
  • Zinc 7 mg 61 %
  • Phosphorus 1353 mg 193 %
  • Vitamin A 325 µg 36 %
  • Vitamin C 144 mg 160 %
  • Thiamin (B1) 0 mg 30 %
  • Riboflavin (B2) 1 mg 97 %
  • Niacin (B3) 3 mg 21 %
  • Vitamin B6 1 mg 77 %
  • Folate equivalent (total) 174 µg 43 %
  • Vitamin B12 2 µg 75 %
  • Vitamin D 4 µg 27 %
  • Vitamin E 3 mg 19 %
  • Vitamin K 3 µg 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Little Coconut Cakes

Ingredients

  • For the cakes
  • 1 cup drained crushed pineapple (from a 20-ounce can in juice, not syrup)
  • 1.25 cups unsweetened shredded coconut
  • 1 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup coconut flour
  • 1 cup unsweetened coconut milk (refigerated carton style)
  • For the glaze (optional)
  • 1 cup powdered sugar
  • 1 egg white (about 2 tablespoons)
  • 2 tablespoons pineapple juice (reserved from cake recipe)
  • 1/4 cup toasted unsweetened shredded coconut (reserved from cake recipe above)

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