This Pineapple Coconut Cake is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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!
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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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Servings: 10 slices
Calories: 266.4 kcal
Ingredients
- 1 ½ cups Self-Rising Flour - (note 1)
- 1 can (8 oz) Crushed Pineapple - (note 2)
- 1 cup Unrefined Cane 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.
Nutrition
Serving: 1slice | Calories: 266.4kcal | Kilojoules: 1115KJ | Carbohydrates: 30.4g | Protein: 3.1g | Fat: 15.9g | Saturated Fat: 13.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Sodium: 36.8mg | Potassium: 97.8mg | Fiber: 2.1g | Sugar: 11.6g | Vitamin A: 0.4IU | Vitamin C: 0.5mg | Calcium: 7.1mg | Iron: 0.7mg | Magnesium: 16.9mg | Phosphorus: 47.8mg | Zinc: 0.4mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
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.
Could I use just almond flour?? I don’t do regular flour. Thank you very much!!
No, the cake will never firm up it will be a runny batter that won’t form a cake.
Yum!! Would this work with less sugar? Say 1/2 cup instead of 1 cup?
The cake won’t firm up as much, texture will change too it will be more like bread than cake.
Loved how it was easy and quick to make wishes there was an egg option to add or modification to allow adding eggs but overall all easy and turned out great
It’s an egg-free baking website, I never bake with eggs, so you won’t see any egg option here I am sorry. Happy you love the cake.
Absolutely delicious! I used a 440g can of whole pineapple and halved the contents equally. I blitzed it in my processor. I decided to do cupcakes. Baked them for about 18 min. It made 12 large cupcakes. I used 1TB of left over coconut milk and mixed it with about 6TB icing powder. Dribbled it on top with a sprinkle of fine coconut. Amazing, thank you!!
Yum, thanks for sharing with me.
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.
That’s so amazing to hear, thank you!
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
Thank you !
Thank you!