Vegan Pineapple Coconut Cake

Absolutely loving the flavours in this cake. Pineapple and coconut goes so well together and each bite gives me some tropical vibes. Hello.. Pina Colada 🙂 With layers of fresh pineapple and coconut cream frosting, this vegan cake is sure to impress whatever the occasion.

Incredibly fluffy and moist, this vegan pineapple coconut cake is baked using ingredients that are not hard to find. And just like some of my other vegan recipes – Pistachio Vegan Babka, you will love the simplicity of this recipe.

Ingredients for the Pineapple Coconut Sponge

All Purpose Flour – Can be substituted for Gluten free Flour if needed.

Dessicated Coconut – Use dessicated coconut for that beautiful coconut flavour. Totally optional, it can be substitued same weight of All purpose flour.

Pineapple Slices – This Pina Colada cake isn’t complete without some delicious layers of fresh pineapple. I have also added in half a cup of pureed pineapple in the cake batter which acts as an excellent binding agent in this cake.

Coconut oil – Replaces vegan butter.

Coconut milk – 1 can coconut milk (400ml) using both the thick and liquid part.

Sugar – 100 grams granulated sugar. Add more to taste.

Baking soda – Acts as a leavening agent.

Lemon juice – The acidity in the lemon juice in contact with baking soda creates carbon dioxide gas that gives the cake extra rise.

Ingredients for the coconut buttercream frosting

Light, fluffy with a subtle, yet delicious coconut flavour. This coconut cream frosting complements this cake beautifully. Decorate to match the occassion and vibes you’re going for.

With some desiccated coconut, toasted coconut flakes or dried pineapple slices. I have sprinkled some desiccated coconut on the top and sides and decorated with some fresh flowers from my garden.

Vegan Butter – Leave the vegan butterout at room temperature before using.

Icing Sugar – powdered Sugar for cake decorating.

Creamed coconut – Comes in blocks, also known as coconut butter. Use as natural flavouring to replace the coconut rum for an alcohol free frosting. Cut what you need, then place in the microwave for 15 seconds, giving it just enough time to soften but not melt.

Coconut Rum – 2 tbsp Malibu rum (Optional). I would advise against using both creamed coconut and coconut rum for the frosting, unless you are going for a more intense coconut flavour. Use creamed coconut for an alcohol free frosting.

Coconut Milk – 1 tbsp or add more as needed until you reach the desired consistency.

Dessicated Coconut / Toasted Coconut flakes – Sprinkle a handful on the cake to decorate.

How to make this Vegan Pina Colada Cake

• Sift the flour to break up any clumps. Then mix in the desiccated coconut and remaining dry ingredients, using a whisk to combine.
• In a separate bowl, add in the coconut oil, coconut milk, lemon juice and pineapple puree. Mix thoroughly.
• Now, combine both wet and dry ingredients, pouring the dry ingredients into the wet mixture. Slowly. Be careful not to overmix the batter.

This vegan pineapple coconut cake will be dense and not rise as much if the batter is overmixed. For a airy and fluffy cake, mix just until combined.

• Line two 10″ Cake tins with baking paper. Arrange the pineapple slices to cover the bottom of the baking tin. Then, spread the batter evenly into the tins.
• Bake at 180ºC for 30 minutes, or until a toothpick inserted in the centre comes out clean.

The batter will look like the one below. No thicker than a sponge cake batter. Bake at 180ºC for 30 minutes, or until a toothpick inserted in the centre comes out clean.

To make the pineapple coconut cake frosting

• Using a stand mixer with the whisk attachment, add in the vegan butter.
• Whisk for 3 minutes at medium speed or until the butter has turned pale yellow.
• Add in the creamed coconut and whisk for another 2 minutes to combine.
• Change the speed settings on the stand mixer to low and slowly pour in the powdered sugar. Once combined, add in a tbsp of coconut milk.
• Add in another tbsp of coconut milk to loosen up the frosting if it is too thick.
• Whisk on high speed until the frosting is light and fluffy. This should take about 3 minutes.