Keyk na may Niyog na may Pinya (Madali, Walang Itlog, Walang Gatas)

ito Keyk na may Pinya at Niyog is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.

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Keyk na may Pinya at Niyog

ito Keyk na may Pinya at Niyog 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 minuto min

Magluto Oras: 40 minuto min

huminahon: 1 oras hr

Kabuuang Oras: 1 oras hr 50 minuto min

Kurso: Dessert

Cuisine: Amerikano

Servings: 10 hiwa

Mga Calorie: 266.4 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 ½ tasa Harinang Kusang Tumataas - (tala 1)
• ▢ 1 lata (8 ans) Crushed Pineapple - (tala 2)
• ▢ 1 tasa Hindi Pinong Cane Sugar - (tala 3)
• ▢ ⅓ tasa Natunaw na Langis ng Niyog - (tala 4)
• ▢ ½ tasa Latang Gata ng niyog - (tala 5)
• ▢ 1 tasa Desiccated Coconut - (tala 6)

Optional – recommended for flavor

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

tagubilin

• 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.

Mga Tala

Tandaan 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 converter na walang gluten, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.

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

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

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

Tandaan 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.

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

Imbakan: 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 vanilla frosting na walang dairy, skip vanilla extract for coconut extract if preferred, or use my frosting na may cream ng niyog.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 266.4kcal | Carbohydrates: 30.4g | Protina: 3.1g | Taba: 15.9g | Saturated fat: 13.4g | Polyunsaturated Fat: 0.4g | Monounsaturated na taba: 0.8g | Sosa: 36.8mg | Potassium: 97.8mg | Hibla: 2.1g | Asukal: 11.6g | Vitamin A: 0.4IU | Bitamina C: 0.5mg | Calcium: 7.1mg | Iron: 0.7mg | magnesiyo: 16.9mg | Posporus: 47.8mg | Zinc: 0.4mg

Ingredients at Substitutions

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

• Harinang Kusang Tumataas – This provides the structure for the cake. You can also use all-purpose flour with baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
• Crushed Pineapple – This adds moisture and a tropical fruit flavor. Use it with its juice.
• Asukal – This sweetens the cake. Coconut sugar or unrefined cane sugar also work.
• Natunaw na Langis ng Niyog – This adds moisture and richness. Any light-flavored oil you prefer also works.
• Latang Gata ng niyog – 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.

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cake.

• Frosting Enhancement – Top the cake with my vanilla frosting na walang dairy or frosting ng niyog para sa dagdag na lasa.
• 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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