Pineapple Coconut Cake (Easy, No Egg, No Dairy)

This Pineapple Coconut Cake is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Pineapple Coconut Cake

This Pineapple Coconut Cake is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

cool down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 10 slices

Calories: 206.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Self-Rising Flour - (note 1)
• ▢ 1 can (8 oz) Crushed Pineapple - (note 2)
• ▢ 1 cup Unrefined Sugar - (note 3)
• ▢ ⅓ cup Melted Coconut Oil - (note 4)
• ▢ ½ cup Canned Coconut Milk - (note 5)
• ▢ 1 cup Desiccated Coconut - (note 6)

Optional – recommended for flavor

• ▢ 2 teaspoons Vanilla Extract - or 1 teaspoon rum extract

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper. Oil the sides and bottom of the parchment paper and pan. Set aside.
• In a large mixing mixing bowl, whisk self-rising flour, and sugar.
• Fold in crushed pineapple, melted coconut oil, coconut milk, vanilla extract, and unsweetened desiccated coconut.
• Stir with a rubber spatula to incorporate.
• Pour the batter in the prepared pan.
• Bake the cake at 350°F (180°C) for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
• Cool down on a cooling rack before at room temperature for 1 hour before serving.

Notes

Note 1: You can also use 1 1/2 cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.

Note 2: I am using a can of 8 oz, crushed pineapple with its juice, not drained.

Note 3: Any crystal sweetener can be used, like coconut sugar or unrefined cane sugar.

Note 4: Or any low-flavor oil you like.

Note 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.

Note 6: Or skip if you don’t like coconut pieces in your cake crumb.

Storage: Store the cake in the fridge for up to 4 days in an airtight container. Store in an airtight container for up to 1 month. Thaw in the fridge the day before.

Frosting options: You can use my dairy-free vanilla frosting, skip vanilla extract for coconut extract if preferred, or use my coconut cream frosting.

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Nutrition

Serving: 1slice | Calories: 206.4kcal | Carbohydrates: 30.4g | Protein: 3.5g | Fat: 7.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.2g | Sodium: 16.8mg | Potassium: 73.9mg | Fiber: 0.5g | Sugar: 16.8g | Vitamin A: 10.9IU | Vitamin B12: 0.1µg | Vitamin C: 0.2mg | Calcium: 44.9mg | Iron: 0.2mg | Magnesium: 8.7mg | Phosphorus: 51.3mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need 6 ingredients to make the base of this cake.

• Self-Rising Flour – This provides the structure for the cake. You can also use all-purpose flour with baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Crushed Pineapple – This adds moisture and a tropical fruit flavor. Use it with its juice.
• Sugar – This sweetens the cake. Coconut sugar or unrefined cane sugar also work.
• Melted Coconut Oil – This adds moisture and richness. Any light-flavored oil you prefer also works.
• Canned Coconut Milk – This contributes to a fluffy crumb and adds coconut flavor. Oat milk, soy milk, or almond milk also work.
• Desiccated Coconut – 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.

Pour the batter in a square pan lined with parchment paper.

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.

Carine’s Baking Tips

Let me share a few more tips for a perfect cake.

• Frosting Enhancement – Top the cake with my dairy-free vanilla frosting or coconut frosting for extra flavor.
• 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.

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