Ten Ciasto ananasowo-kokosowe is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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Ciasto ananasowo-kokosowe
Ten Ciasto ananasowo-kokosowe is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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Porcje: 10 plasterki
Kalorie: 266.4 kcal
Skład
- 1 ½ kubki Mąka samorosnąca - (notatka 1)
- 1 puszka (8 uncji) Crushed Pineapple - (notatka 2)
- 1 kubek Cukier trzcinowy nierafinowany - (notatka 3)
- ⅓ kubek Roztopiony olej kokosowy - (notatka 4)
- ½ kubek Mleko kokosowe w puszce - (notatka 5)
- 1 kubek Wiórki kokosowe - (notatka 6)
Optional – recommended for flavor
- 2 łyżeczki do herbaty Ekstrakt waniliowy - or 1 teaspoon rum extract
Instrukcje
- 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.
Komentarz
Uwagi 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 konwerter bezglutenowy, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.
Uwagi 2: I am using a can of 8 oz, crushed pineapple with its juice, not drained.
Uwagi 3: Any crystal sweetener can be used, like coconut sugar or unrefined cane sugar.
Uwagi 4: Or any low-flavor oil you like.
Uwagi 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.
Uwagi 6: Or skip if you don’t like coconut pieces in your cake crumb.
Dyski: 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.
Odżywianie
serwowania: 1kawałek | Kalorie: 266.4kcal | Węglowodany: 30.4g | Białko: 3.1g | Gruby: 15.9g | Tłuszcz nasycony: 13.4g | Tłuszcz wielonienasycony: 0.4g | Tłuszcze jednonienasycone: 0.8g | Sód: 36.8mg | Potas: 97.8mg | Fiber: 2.1g | Cukier: 11.6g | Witamina A: 0.4IU | Witamina C: 0.5mg | Wapń: 7.1mg | Żelazo: 0.7mg | Magnez: 16.9mg | Fosfor: 47.8mg | Cynk: 0.4mg
Składniki i zamienniki
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You only need 6 ingredients to make the base of this cake.
- Mąka samorosnąca – This provides the structure for the cake. You can also use all-purpose flour with baking powder. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
- Crushed Pineapple – This adds moisture and a tropical fruit flavor. Use it with its juice.
- Cukier – This sweetens the cake. Coconut sugar or unrefined cane sugar also work.
- Roztopiony olej kokosowy – This adds moisture and richness. Any light-flavored oil you prefer also works.
- Mleko kokosowe w puszce – This contributes to a fluffy crumb and adds coconut flavor. Oat milk, soy milk, or almond milk also work.
- Wiórki kokosowe – 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.
Mieszaj ciasto szpatułką, aż składniki się połączą.
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.
Porady Carine dotyczące pieczenia
Let me share a few more tips for a perfect cake.
- Frosting Enhancement – Top the cake with my dairy-free vanilla frosting or polewa kokosowa dla dodatkowego smaku.
- 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.
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
Dziękujemy!
Dziękuję Ci!
Loved by everyone who tried this – will definitely make again
Dziękuję Ci!
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.