Pineapple Coconut Cake


Delicious cake that make you travel to a  sunny, tropical holiday destinations with just in one bite!

Pineapple filling:

  • 1 medium pineapple
  • 80g coconut sugar (or 100g maple syrup or dates)
  • 1 cinnamon stick
  • 1 Fresh ginger nob
  • 1 star anis
  • 1 clove

Coconut Frosting

  • 120g firm tofu
  • 60g cashews, soaked overnight
  • ¼ cup water
  • 160g sugar
  • 80g coconut butter(or grated dried coconut)
  • 20g grated coconut
  • Toasted coconut for decoration
  • Juice from ½ lime


  • 160g flour (or for GF: with 50g rice flour +50g oat flour + 40g almond flour + 20g corn starch)
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 40g olive oil
  • 30g  plant yogurt
  • 55g brown sugar
  • 55g white sugar 
  • 150g plant milk
  • Juice from ½ lemon or lime


  1. Cake: Mix all the ingredients together in a bowl; 
  2. Transfer the batter to a cake pan and bake it for about 30-35 minutes at 180°C
  3. Pineapple Filling: Cook the chopped pineapple with the cinnamon stick at high heat for about 20 minutes; 
  4. Add the sugar and let it cook for extra 5 minutes;
  5. Coconut Frosting: Blend the tofu with cashews, water and sugar  for about 2 minutes until it becomes a smooth cream; 
  6. Transfer the cream to a pan with coconut butter and grated coconut. Bring to a boil and let it cook for about 5 minutes, mixing well until it becomes a thick, cream; 
  7. Finishing: Cut the cake in half after it has cooled down; 
  8. Fill the cake with the pineapple filling and cover with the coconut cream. Decorate with toasted coconut and some pineapple chunks.

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