Coconut Pineapple Cake
Coconut Pineapple Cake - easy to make, this light, moist vegan cake is full of tropical flavors with a lovely crunch from creamy cashews!
coconut pineapple cake, pineapple coconut cake, eggless pineapple cake, vegan pineapple cake
Pineapple, cut into small pieces
You can use canned or fresh pineapple.
Preheat your oven to 180C. Grease and flour a 6" cake tin.
In a small bowl, combine flaxseed powder and water. Stir well and keep aside for 10 minutes.
Whisk together the flour, desiccated coconut, baking soda, baking powder, and salt in a large bowl.
Stir in the coconut sugar.
Combine the flax mixture, coconut oil, pineapple juice, and vanilla extract together and pour over the dry ingredients. If the batter seems too thick, add some more pineapple juice or milk.
Fold in the pineapple bits and cashew pieces.
Gently stir the mixture. This will be a thick batter.
Pour into the prepared pan and smoothen the top. Sprinkle some more pineapple bits and cashews and bake for 40-50 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack.
Serve warm or at room temperature. Enjoy!
Coconut Pineapple Cake -
-August 18, 2021