I used to be a cake addict. No lie! When I was pregnant with my son 4 years ago, the doctors told me that I wasn’t putting on enough weight. They advised I eat more fatty things like cake, milkshakes, and mayonnaise. Well, I wasn’t a big mayonnaise fan but a diet of cakes and milkshakes sounded pretty good to me! Now I’m horrified by the diet I thought was healthy (I ate a solid dinner with meats, beans, and a variety of vegetables most of the time, after all).
Never again will I return to a diet like I had before, there are so many healthier alternatives to the things we love, plus now I’ve discovered the amazing health benefits of beef, dairy, eggs, coconuts, tallow, and other great things that provide nourishing fats for a developing baby. The diet of pregnant women, or women trying to conceive, should be made up primarily of these things chock full of healthy fats and fat-soluble vitamins!
But, of course, that doesn’t mean that we should not have delicious cakes and icings on occasions! We should definitely strive to have healthier versions. This glaze is very sweet but paired wonderfully with the triple layer sourdough carrot cake I made it for. I only used about half. With the rest, I may make some sort of drink or coconut bars. It’s stored in an airtight container in the fridge for now!
Pineapple Coconut Butter Glaze Recipe
- Measure out one cup of pineapple juice and reduce to 1/4 cup on stove top.
- Mix 1 cup coconut butter with the reduced pineapple juice. It should still be slightly warm, but not hot, before moving on to the next step.
- Add 1/4 cup of honey along with 1/4 tsp vanilla extract and 1/8 tsp almond extract and mix together well. It should be creamy and spreadable when done.
- Frost your cake, then store any remaining in an air-tight container in the fridge.
If you try this glaze, let me know what you use it for by leaving a comment below!