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Hawaiian Delight Low Carb Cake

Hawaiian Delight Low Carb Cake

Are you guys ready for this Hawaiian Delight Low Carb Cake??  I have to warn you it’s pretty darn good.

The past few months I have been a little preoccupied with our house being remodeled and have been neglecting my food blog.  But I am back and ready to get back into the swing of things and bring you guys more great recipes!!

 How I came up with this Hawaiian Delight Low Carb Cake……..

One day I was at the grocery store and I bought a can of crushed pineapples.  I don’t know why because I never ever use them.  So it’s been sitting in my pantry for a few months.  I keep looking at it and wondering what could I make with this?!  Well you guys know how much I love using almond flour, so it dawned on me to make a cake.  You can find one of the brands of Almond Flour that I use right here.

I pulled out all the ingredients that I wanted to use in this cake.  I played around adding ingredients until I figured it was just about perfect.

Here it is, right out of the oven.  You can eat it plain like this, or go the extra step and make some homemade whip cream to go on top!  This Hawaiian Delight Low Carb cake is perfect for anyone looking for that special dessert that makes them feel like they are in the Caribbean.

Let me just say I was super excited about this cake.  I’d never made up anything like it before.  And the great thing is, I only had to make it one time.  So yes, I wrote it all down as I went sure not to forget anything.

Of course I had to go the extra mile and make the whip cream to go on top!  And I must add that when you are adding the coconut to the cake as well as the topping, make sure and toast it.  It makes all the difference.

If you love this recipe, you might love my Strawberry Shortcake Low Carb recipe!!

I really enjoyed making and eating Hawaiian Delight Low Carb cake.  I hope you will as well.


Hawaiian Delight Low Carb Cake

This cake is delightful......what more can I say!!


  • 2 cups almond flour
  • 4 tbsp coconut flour
  • 1-1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 cup butter room temperature
  • 1/4 cup sweetner (I used Truvia Baking Blend)
  • 5 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup crushed pineapple drained (save the juice)
  • 1/2 cup unsweetened coconut toasted
  • 7 marachino cherries

Homemade Whip Cream

  • 1 cup heavy whipping cream
  • 1/4 cup sugar or sweetner of choice
  • 1 tsp vanilla extract


  1. In a medioum bowl combine the almond flour, coconut flour, baking powder and salt.  Set aside.

  2. In a mixer combine the butter and truvia baking blend and whip until combined.  Then add the eggs one at a time.  Next add the vanilla and almond extract.  Slowly add the flour mixture and mix until combined.

  3. Turn the mixer off and add the crushed pineapple and 1/4 cup of the toasted coconut (save the rest to add to the top of the whip cream) by hand.  Then take 4 of the cherries and tear them up.  Add them to the batter and mix by hand.  

  4. I went ahead and added 2 tbsp of pineapple juice and cherry juice at the end.  Gave it a good stir and that was it.

  5. Bake at 350 deg in a pre heated oven for about 35 min.  Make sure and grease your pan first so it doesn't stick.

  6. Let cool completely before adding your whip cream.

Homemade Whip Cream

  1. While the cake is baking you can go ahead and make the topping.  Just add the heavy whipping cream, sugar and extract to your mixing bowl.  Turn on high until soft peaks form and you are done.  You can store in the fridge until you are ready to use it.

  2. Once the cake has cooled, top with the whip cream, the remaining 1/4 cup of the toasted coconut and arrange the remaining 3 cherries on top.  Enjoy!! Web Hosting $3.95

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