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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