• 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.