Pineapple Coconut Cake (Easy, No Egg, No Dairy)

• ▢1 ½ cups Self-Rising Flour – (note 1)
• ▢1 can (8 oz) Crushed Pineapple – (note 2)
• ▢1 cup Unrefined Cane 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

  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. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. 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.

  Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.