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Vegan Pineapple Coconut Cake

Servings: 8

Ingredients

Ingredients for the cake

  • 300 Grams All-purpose flour
  • Cups Desiccated Coconut
  • tsp Baking Soda
  • 1 tbsp Lemon Juice
  • ½ Cup Pineapple Puree or use finely chopped fresh pineapple
  • 1 Can of Sliced Pineapple - you can use thinly sliced cored fresh pineapple or tinned pineapple rings
  • 1 Can of Full fat coconut milk (approx 400ml can)
  • 100 Grams Granulated sugar
  • Cup Coconut oil (melted)

Coconut cream frosting

  • 220 grams Vegan Butter
  • 540 grams Icing Sugar
  • 2 tbsp Coconut milk - add an extra tbsp if the frosting is too thick
  • 50g Creamed coconut - for alcohol free frosting
  • 2 tbsp Coconut rum, Optional **See notes**

Instructions

  • Start by sifting the flour to break up any clumps. Then mix in the desiccated coconut, baking soda and sugar. Using a whisk to combine, mix thoroughly.
  • In a separate bowl, add in the coconut oil, coconut milk, lemon juice and pineapple puree. Mix to combine.
  • Now, combine both wet and dry ingredients, pouring the dry ingredients into the wet mixture. Slowly. Be careful not to overmix the batter.
  • Line two 10" Cake tins with baking paper. Arrange the pineapple rings to cover the bottom of the baking tin.
  • Then, spread the batter evenly into the two tins. Bake at 180ºC for 30 minutes, or until a toothpick inserted in the centre comes out clean.

Coconut Cream 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.

Assemble the cake

  • Lay one cake on the board, add a layer of frosting and smoothen it out before adding another cake on top.
  • Cover the entire cake with frosting. Making sure to smoothen the top and sides as much as you can.
  • Decorate the cake as you please. I like to add dessicated coconut to the top and sides. You can also add some dried pineapple rings to decorate.

Notes

** Please note that I would advise against using both the creamed coconut and coconut rum in the frosting (choose one or the other), unless you are going for a more intense coconut flavour.**
For an alcohol free frosting, use the creamed coconut. It usually comes in blocks. Cut what you need and soften in the microwave for 10-15 seconds before using. 
However, if you don't mind adding alcohol, leave out the creamed coconut and use 2 tbsp of Coconut rum (I prefer Malibu rum)