Coconut pineapple cake

Published on Wednesday 19th December 2018 by DJ Kirkby

I adapted Lauren’s original recipe¬† for coconut cake with pineapple filling in order to create a vegan version. I’m pleased with how it turned out flavour and texture wise, despite having a decorating fail. Next time I will use an extra tin of pineapple (two instead of just one)to help the layers look more defined.

Cake ingredients:

  • 224g vegan margarine
  • 300g caster sugar
  • 350g self raising flour
  • 50g coconut flour
  • 100g coconut
  • 400ml plant milk (I used oat)
  • 80ml pineapple juice (I used the juice from the tin of pineapple slices)

Method for cake:

  1. Whisk the sugar and margarine together until light and fluffy
  2. Add the wet and dry ingredients together
  3. Whisk until just combined
  4. Divide evenly between four  20cm sandwich tin (greased and lined)
  5. Bake at 170 degrees for 30 mins
  6. Leave to cool for at least 15 mins before removing from tins

Filling ingredients:

  • 2 tins of pineapple slices (blended until crushed)
  • 2 tsp cornstarch

Method for pineapple filling:

  1. Combine the pineapple and cornstarch in a saucepan and stir over medium heat until thickened. Set aside to cool.

Coconut frosting ingredients:

  • 250g vegan margarine
  • 660g icing sugar
  • 50g coconut

Method for frosting:

  1. Whisk margarine and icing sugar until pale and fluffy
  2. Add coconut and mix thoroughly
  3. Assemble the cake by layering – start with pineapple filling and then frosting on the next layer alternating so you finish by frosting the top and sides of cake.

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