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Tropical Coconut and Pineapple Cake recipe combines all your favorite tropical flavors in one slice of deliciousness; tangy pineapple, creamy coconut, and of course that sweet Malibu.

Tropical Coconut and Pineapple Cake [Vegan]

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Cooking Time

35

Ingredients You Need for Tropical Coconut and Pineapple Cake [Vegan]

For the cake

  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon bicarbonate soda
  • 1 teaspoon ginger fresh or ground
  • 1 teaspoon ground cinnamon
  • 1 can pineapple in juice
  • 1/3 cup sunflower oil
  • 1/4 cup maple or agave syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup light brown sugar
  • 1/2 cup desiccated coconut
  • 3 tablespoons malibu
  • 1 ripe banana mashed
  • 1/2 cup walnuts chopped

For the icing

  • 1/4 tin full fat coconut milk (must be full fat)
  • 1/2 cup vegan spread
  • 3/4 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup desiccated coconut
  • 1 packet toasted coconut flakes (optional)

How to Prepare Tropical Coconut and Pineapple Cake [Vegan]

For the cake

  1. Preheat oven to 360°F and line a cake tin with baking paper.
  2. In a large bowl mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger
  3. In a separate bowl mix the sugar, syrup, oil, vanilla extract, mashed banana and malibu. Drain the juice of the tinned pineapple in the same bowl and mix (keeping the pineapple for later).
  4. Add the wet ingredients to the dry ingredients and mix until combined
  5. Chop up the tinned pineapple into small pieces, but leave two rings behind for the cake topping. Add the chopped pineapple to the mixture along with the chopped walnuts and desiccated coconut
  6. Pour the mixture into the cake tin and spread even
  7. Bake for roughly 35 minutes or until a toothpick comes out clean if you pierce the cake in the middle

For the frosting

  1. Once the cake has cooled start making the frosting (or else it will melt!)
  2. Open up the can of coconut and scrape the solidified bit to a mixing bowl (add some of the liquid if the solid part is under 1/4 cup)
  3. Add the vegan butter and start mixing with an electric whisk. Slowly add the sugar.
  4. Once all the sugar has been incorporated, add the vanilla extract and desiccated coconut.
  5. Spread the frosting evenly all around the cake using a spatula
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Andri Neocleous

See My Recipes

Andri Neocleous is a vegan food blogger and a self-confessed hummus-aholic (yes, it's a thing!). She loves the veggie way of life as she has found that she has a lot more energy ever since her transition from vegetarianism in 2016. She aims to show that eating healthy can be done on a small budget to inspire other students to cook easy, healthy, plant based meals using simple ingredients through the recipes on her blog called Basil & Vogue! https://basilandvogue.com/

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