My staff whipped up this beautiful and healthy cake to celebrate a special day with me. It was so good I had to share the recipe! Made with coconut flour and monk fruit sweetener, its delicious.

Paleo, gluten-free, dairy-free, grain-free and no white sugar!



  • 1/2 cups + 2 Tbs coconut oil
  • 5 eggs, pasture-raised, organic
  • 1/2 cup coconut flour
  • 1/2 cup honey
  • 1/2 cup crushed pineapple
  • 4-6 pineapple rings
  • 4-6 frozen or fresh pitted cherries
  • 1 tbsp monk fruit sweetener
  • 2 tsp vanilla
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp baking soda


Preheat oven to 350F. Line 9″ cake pan with parchment, put 2 Tbsp coconut oil and 1 Tbsp monk fruit sweetener in pan, place in the oven while preheating. Remove when melted and stir to combine.

In a large mixing bowl, combine eggs and honey with a hand mixer. Melt remaining 1/2 cup of coconut oil and vanilla to the batter.

Add coconut flour, crushed pineapple, salt and baking soda and mix until smooth. Place pineapple rings in cake pan. Pour batter over the rings and bake for 30-35 minutes.

Remove and cool for 10 minutes. Loosen edges with knife and flip cake onto plate. Top with cherries

Optional – top with homemade whipped coconut cream.