Name: Pineapple Coconut Cake
Prep time: 10 min
Cook time: 40 min
Total time: 110 min
Ingredients: 1 1/2 cups Self-Rising Flour ((note 1)); 1 can (8 oz) Crushed Pineapple ((note 2)); 1 cup Unrefined Cane Sugar ((note 3)); 1/3 cup Melted Coconut Oil ((note 4)); 1/2 cup Canned Coconut Milk ((note 5)); 1 cup Desiccated Coconut ((note 6)); 2 teaspoons Vanilla Extract (or 1 teaspoon rum extract)

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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.

5 from 12 votes

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Prep Time: 10

Cook Time: 40

cool down: 1

Total Time: 1 50

Course: Dessert

Cuisine: American

Servings: 10 slices

Calories: 266.4 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

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.

Pineapple Coconut Cake batter ingredients in a bowl.

Combine the base batter ingredients in a mixing bowl.

Pineapple Coconut Cake batter in a mixing bowl.

Stir the batter with a spatula until just combined.

Pineapple Coconut Cake in a pan ready to bake.

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

Pineapple Coconut Cake baked on a wooden board.

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.