Description
A light and forgiving tropical cake made without eggs or dairy, featuring pineapple juice and shredded coconut for a naturally sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil
- 1 cup pineapple juice
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (unsweetened)
- 1/2 cup crushed pineapple (optional, well-drained)
- 1/3 cup chopped macadamia nuts or walnuts (optional)
- 1/4 cup coconut yogurt or dairy-free glaze (optional)
- Zest of 1 lime (optional)
- A sprinkle of toasted coconut on top (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil and dust with flour.
- Whisk together in a large bowl the flour, sugar, baking powder, baking soda, and salt.
- Combine melted coconut oil, pineapple juice, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded coconut and any optional add-ins.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with toasted coconut or a glaze if desired.
Notes
For extra flavor, use freshly juiced pineapple. Ensure any wet add-ins are well-drained to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pineapple, coconut, vegan cake, dairy-free dessert, tropical recipe, easy cake