Pineapple Coconut Cake

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pineapple-coconut-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time40

cool down1

Total Time1 50

Servings: slices

Calories: 206.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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. I haven't tried all-purpose gluten-free flour and can't guarantee it works. 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