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

Cake: 

• 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

HOW TO: 

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.