Pineapple Coconut Cake (Easy, No Egg, No Dairy) Recipe
This easy Pineapple Coconut Cake is a delightful, moist, and naturally dairy-free dessert that requires no eggs. Made with simple ingredients like crushed pineapple, coconut milk, and self-rising flour, this tropical-inspired cake offers a fluffy crumb and a perfect balance of sweet and tangy flavors. Ideal for those avoiding dairy and eggs, it’s a simple bake that uses a single bowl and yields a delicious, moist treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 9 servings (1 9-inch square cake)
- Category: Dessert
- Method: Baking
- Cuisine: Tropical / Fusion
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 ½ cups Self-Rising Flour
- 1 cup Unrefined Cane Sugar
- 1 cup Desiccated Coconut
Wet Ingredients
- 1 can (8 oz) Crushed Pineapple (with juice)
- ⅓ cup Melted Coconut Oil
- ½ cup Canned Coconut Milk
- 2 teaspoons Vanilla Extract (or 1 teaspoon rum extract, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper, then oil the sides and bottom to prevent sticking. Set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the self-rising flour and unrefined cane sugar until combined evenly.
- Fold in wet ingredients: Add the crushed pineapple with its juice, melted coconut oil, canned coconut milk, vanilla extract, and desiccated coconut to the flour and sugar mixture. Gently fold with a rubber spatula to incorporate all ingredients evenly without overmixing.
- Pour batter into pan: Transfer the batter into the prepared cake pan, smoothing the top evenly.
- Bake the cake: Place the cake in the oven and bake at 350°F (180°C) for 35-40 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. If not, continue baking in 10-minute increments until fully set and golden.
- Cool before serving: Remove the cake from the oven and place on a cooling rack. Allow the cake to cool completely at room temperature for about 1 hour before cutting and serving.
Notes
- You can substitute self-rising flour with 1 ½ cups all-purpose flour plus 3 teaspoons baking powder. For gluten-free, use an appropriate gluten-free flour blend with baking powder; avoid almond or coconut flours which won’t yield the right texture.
- The pineapple should be undrained to retain moisture and flavor.
- Any granulated sweetener like coconut sugar or unrefined cane sugar works well in this recipe.
- You can replace coconut oil with any neutral-flavored oil if preferred.
- Other plant milks like oat, soy, or almond can substitute for canned coconut milk, but canned coconut milk provides a fluffier crumb due to higher fat content.
- Desiccated coconut is optional; omit if you prefer no coconut texture in the cake.
- Store the cake covered in the fridge for up to 4 days or freeze it in an airtight container for up to 1 month, thawing in the fridge before serving.
- Frosting options include dairy-free vanilla, coconut extract-based frosting, or coconut cream frosting for added richness.
- If using a conventional oven instead of fan-forced (convection), increase baking temperature by 25°F (15°C) and monitor the cake as it may take slightly longer to bake.
