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Easy Pineapple Cake With Whipped Coconut Cream
[Vegan]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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Easy Pineapple Cake With Whipped Coconut Cream

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Easy Pineapple Cake With Whipped Coconut Cream [Vegan]

Dairy Free

There no better way to get into the summer spirit than by making (and eating) this tropical pineapple cake with coconut cream. The rich yet airy pineapple cake finds a perfect counterpoint in the luxuriously thick and decadent coconut cream topping. One bite and you'll be on a beach... at... Read More

Ingredients You Need for Easy Pineapple Cake With Whipped Coconut Cream [Vegan]

For the Cake:

15.2 ounces tinned pineapple slices in juice
2/5 cup sunflower oil
1 teaspoon vanilla extract
2 2/5 cups flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Coconut Cream:

1 2/3 cups coconut milk
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

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How to Prepare Easy Pineapple Cake With Whipped Coconut Cream [Vegan]

Preheat oven to 360°F. Then add all wet ingredients into a food processor and blend them together until you get a smooth mixture.
Add the dry ingredients to it and repeat the process again.
Get a round baking tin, line it with baking paper and grease the sides.
Pour the cake batter into it and bake it in the oven for 55-60 minutes. Do the prick test to be sure it's completely baked (stick toothpick into cake and if it comes out without any batter sticking to it then it should be done).
Take it out of the oven and let it cool down completely.
In the meantime get your full-fat coconut cream (make sure it's full-fat) and drain all the water. Add this to a bowl together with the powdered sugar and the vanilla extract. Mix this with a hand mixer for 2 minutes.
Put it in the refrigerator and let it cool down for a few hours. You can do that while the cake is cooling down. If it gets warm the coconut whipped cream would lose its stiffness.
When the cake has completely cooled down spread the whipped cream on top and add the raspberries. Keep them away from warm weather and leave the cake in the refrigerator as the coconut whipped cream might become runny.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.