Dette Ananas-kokosnøttkake is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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Ananas-kokosnøttkake
Dette Ananas-kokosnøttkake is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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porsjoner: 10 skiver
Kalorier: 266.4 kcal
Ingredienser
- 1 ½ kopper Selvhevende mel - (merknad 1)
- 1 boks (8 g) Knust ananas - (merknad 2)
- 1 cup Uraffinert rørsukker - (merknad 3)
- ⅓ cup Smeltet kokosolje - (merknad 4)
- ½ cup Hermetisk kokosmelk - (merknad 5)
- 1 cup Tørket kokosnøtt - (merknad 6)
Valgfritt – anbefalt for smakens skyld
- 2 ts Vaniljeekstrakt - eller 1 teskje romekstrakt
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en firkantet kakeform på 23 cm med bakepapir. Smør sidene og bunnen av bakepapiret og formen. Sett til side.
- I en stor mikseskål, visp selvhevende mel og sukker.
- Fold in crushed pineapple, melted coconut oil, coconut milk, vanilla extract, and unsweetened desiccated coconut.
- Rør med en gummispatel for å innarbeide det.
- Hell røren i den forberedte pannen.
- Stek kaken ved 180 °C i 35–40 minutter. Sjekk om kaken er ferdig ved å stikke en tannpirker i midten av kaken. Hvis den kommer ut ren, er den klar til å tas ut av ovnen. Hvis ikke, stek lenger, i intervaller på 10 minutter, til smulene har stivnet.
- Cool down on a cooling rack before at room temperature for 1 hour before serving.
Merknader
Merknader 1Du kan også bruke 1 1/2 kopp hvetemel og tilsette 3 teskjeer bakepulver. For et glutenfritt alternativ, bruk mitt glutenfri omformer, men ikke glem bakepulveret. Oppskriften fungerer ikke med mandelmel eller kokosmel.
Merknader 2: I am using a can of 8 oz, crushed pineapple with its juice, not drained.
Merknader 3: Any crystal sweetener can be used, like coconut sugar or unrefined cane sugar.
Merknader 4Eller en hvilken som helst olje med lav smak du liker.
Merknader 5: Any milk can be used, oat milk, soy milk, or almond milk. Canned coconut milk provides the best fluffy crumb as it contains a bit more fat.
Merknader 6: Or skip if you don’t like coconut pieces in your cake crumb.
OppbevaringOppbevar kaken i kjøleskapet i opptil 4 dager i en lufttett beholder. Oppbevar i en lufttett beholder i opptil 1 måned. Tin i kjøleskapet dagen før.
FrostingalternativerDu kan bruke min melkefri vaniljeglasur, dropp vaniljeekstraktet til fordel for kokosekstrakt hvis du foretrekker det, eller bruk min kokoskremfrosting.
Ernæring
Visning: 1Slice | Kalorier: 266.4kcal | karbohydrater: 30.4g | Protein: 3.1g | Fett: 15.9g | Mettet fett: 13.4g | Flerumettet fett: 0.4g | Enumettet fett: 0.8g | Natrium: 36.8mg | kalium: 97.8mg | Fiber: 2.1g | Sukker: 11.6g | A-vitamin: 0.4IU | Vitamin C: 0.5mg | Kalsium: 7.1mg | Stryke: 0.7mg | Magnesium: 16.9mg | Fosfor: 47.8mg | Sink: 0.4mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
You only need 6 ingredients to make the base of this cake.
- Selvhevende mel – This provides the structure for the cake. You can also use all-purpose flour with baking powder. For a gluten-free option, use my glutenfri omformer, men ikke glem bakepulveret.
- Knust ananas – This adds moisture and a tropical fruit flavor. Use it with its juice.
- Sukker – This sweetens the cake. Coconut sugar or unrefined cane sugar also work.
- Smeltet kokosolje – Dette gir fuktighet og fylde. Enhver lett smaksatt olje du foretrekker fungerer også.
- Hermetisk kokosmelk – This contributes to a fluffy crumb and adds coconut flavor. Oat milk, soy milk, or almond milk also work.
- Tørket kokosnøtt – This adds texture and coconut flavor. You can omit it if you prefer a cake without coconut pieces.
How to Make Pineapple Coconut Cake
This cake is really easy to whip up, here’s how in a few pictures.
Combine the base batter ingredients in a mixing bowl.
Stir the batter with a spatula until just combined.
Hell røren i en firkantet form dekket med bakepapir.
Bake the cake at 350 °F (180 °C) for 35-40 minutes.
Combine the frosting ingredients and spread it on the cake after cooling.
Add slices of pineapple and glace cherries on each slice.
Carines baketips
La meg dele noen flere tips til en perfekt kake.
- Frosting Enhancement – Top the cake with my melkefri vaniljeglasur or kokosglasur for ekstra smak.
- Pina Colada Presentation – Serve cake slices with fresh pineapple pieces and glace cherries for a tropical look.
- Coconut Sprinkle – Sprinkle unsweetened desiccated coconut on the frosted cake for more coconut flavor.
- Rum Infusion – Add 1 teaspoon of rum extract to the cake batter for a delicious tropical note.
have you ever used rum in the batter?
Not yet, but I am pretty sure you can add 2-3 teaspoon for flavor
I made this cake for my daughter’s 1st birthday since she is allergic to dairy & eggs. It was a hit! She loved it and so did everyone else. I paired it with your coconut cream frosting and that was so luscious. I appreciate all the great recipes, thanks!
Thank you ! and happy birthday to your daughter.
Hi. Thank you for sharing the recipe. Do you think I could bake it in a bundt pan? If yes, would you double the recipe? Thanks so much!
t’s a very moist cake, I think it will be difficult to unmold from a bundt pan. I would stick to the recommended pan.
I’m obsessed with this cake. Made it 3 times.
Det er så utrolig å høre, takk!
Hi, Can I use All purpose flour? If yes then how much baking powder or baking soda?
Read note 1 at the bottom of the recipe card for measurement.
So easy to make . Lovely & moist
I made this and it was delish!
Definitely making it on repeat
Takk skal du ha !
Takk skal du ha!
Loved by everyone who tried this – will definitely make again
Takk skal du ha!
Hi Carine, the cake was absolutely delicious. I skipped the desiccated coconut because I didn’t have it on hand. The bottom of the cake was a bit sticky though probably because of the pectin in pineapple, making it harder to serve to guests. Any tips to help with that?
Ironic second question, Do you think I could probably add more pineapple? I absolutely loved the pineapple chunks in some bites but I would love to have more of it.
Thank you so much! I would flip the cake over on a cooling rack so the bottom of the cake become the top. It’s always the bottom that become stickier due to the pineapple flesh. I love the idea of adding more pineapple, which I would probably add in the frosting rather than the cake batter. It might turn the batter way too sticky and moist.
This cake is very delicious. I used gluten-free flour mix and added 3 teaspoons baking powder. It works very well. I used a 9 inch round pan and used less sugar. 150g. Still to sweet . Next time i try 100g . Thanks for this!
Thank you so much for sharing that, I can’t believe it work so well with gluten-free flour too!
Hi ya are your books just available on here or can they be bought from somewhere like Amazon for example
Thank you for taking time to read my comment
sandra
I don’t have a cookbook yet, but you can access all my recipes for free on this website.