Vegan Pineapple Coconut Cake with Tinned Pineapple

Vegan pineapple coconut cake is an easy loaf cake made with simple ingredients including tinned pineapple. Soft, moist & fruity with a tropical flavour.

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Vegan Pineapple Coconut Cake with Tinned Pineapple

My latest easy loaf cake is this soft, fluffy, and moist vegan pineapple coconut cake.

Made with just a handful of ingredients including tinned pineapple.

In fact, you use the empty coconut can to measure the other ingredients.

Now you can't get easier than that.

Simples!

Moist fruit cake

When I create a new cake, I spend a lot of time making it and tweaking it until the cake batter and timings are just right.

This pineapple cake was a tricky one.

I got to the point where I thought this is it, this is the final recipe.

But, I doubted myself as it was really moist.

So I gave it another go to make it a little less moist and do you know what? It just wasn't as good.

I hope you agree, that this canned fruit cake is just perfect as it is.

Do try it!

Also, try this moist vegan fruit cake.

Tropical flavours

This tinned pineapple cake is full of tropical flavours.

It includes pineapple, pineapple juice, brown sugar, coconut milk and desiccated coconut (coconut flakes).

You just know it's going to be good!

Love tropical flavours? Try my vegan coconut lime cake next.

What you need to make a pineapple coconut cake

To make this simple vegan pineapple cake you only need 5 ingredients and a pinch of salt.

Really the easiest vegan cake.

Here's what you need:

1. Tin of pineapple chunks
2. Can of coconut milk
3. Self-raising flour
4. Brown sugar
5. Desiccated coconut

What else do you need?

You also need a 2 lb (900g) loaf tin, which should be lined with either a loaf tin liner or non-stick baking paper cut to size.

A wooden spoon or whisk to mix the batter, there's no need for a stand mixer or electric whisk.

A large mixing bowl.

Tablespoon to measure the desiccated coconut.

An oven or an air fryer to bake the cake in (just remember air fryers bake quicker).

Can I use fresh pineapple?

Yes, you could definitely use fresh pineapple and pineapple juice.

Just use the same quantity as there is in the recipe at the bottom of this post after the step-by-step photos.

I kinda like that this cake is a vegan store-cupboard cake or you might call it a pantry cake.

Great when you want to make a last-minute cake without the need to go out shopping.

All the coconut!

This vegan coconut cake is made with all the coconut.

Instead of milk, coconut milk is used.

And for an extra coconut hit, desiccated coconut is added.

However, the coconut doesn't overwhelm the other flavours.

It's there but not too strong.

Use different canned fruit to make this easy vegan cake

Pineapple and coconut are the main flavours in this tropical fruit cake, but there is no reason why you couldn't use other tinned fruit.

It's a great way to make a cake using what you have.

Here are a few tinned fruits you could use instead of pineapple.

Apricot

Fruit cocktail

Mandarins

Mango

Peaches

Pears

Measure ingredients with an empty coconut milk tin

This magical coconut pineapple cake is rather unusual in that the can the coconut milk comes in is rinsed out, dried, and used to measure the other ingredients.

Once it's clean and dry (be careful not to cut yourself on any sharp edges when washing and drying), you can use it to measure the flour and the sugar.

It's pretty clever.

No need for scales or cup measures.

All you need is the empty can and a measuring spoon.

And there's something rather fun about it.

Love it!

Repurpose cans and tins

If you want to get even more use out of the empty tins, there are a few things you can do with it to be environmentally friendly.

Here are a few ideas.

1. Stilts - save two tins, tap two holes, on either side of the top of the can (with a nail and hammer) and thread string through to make a long looped piece. This is an easy way to make short stilts for kids. Shoes on for this activity.
2. Herbs - add soil and herb seeds to grown herbs on your window sill
3. Utensils - use it as a pot for your utensils, leaving the label on for decoration
4. Pencil tidy - use it as a pen and pencil tidy.
5. Garden light - remove the paper label, then punch holes in the can with a hammer and nail, then add a tea light to make a pretty light.

If you aren't repurposing your tin, then do recycle it as tins can be recycled several times.

How to serve coconut pineapple cake

There are a few ways you can serve this dairy-free pineapple cake.

Here are a few serving ideas:

• Plain - as it is
• Icing - add a drizzle of icing
• Buttercream - make a batch of vegan buttercream, then top with desiccated coconut
• Whipped cream - serve a slice with whipped cream
• Custard - serve sliced and warmed though with hot custard
• Ice cream - serve warm with vegan vanilla ice cream (we like Swedish Glace)

How long will it keep

This vegan fruit cake is very moist, so it won't dry out.

Wrap it in baking paper and pop it in a cake tin or airtight container and it will last for a few days.

That is if it's not all eaten by then.

It never lasts long in my house.

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How to make vegan pineapple coconut cake with tinned pineapple

A step-by-step photo guide followed by a full printable recipe. I hope you enjoy this easy vegan pineapple cake.

Step 1

• Preheat the oven and line a 2 lb (900g) loaf tin with non-stick baking paper or a loaf tin liner. 
• I like to use the liner and I rub some vegan butter around the inside lip to keep the liner in place. It makes it easier when you are pouring the batter in, so it doesn't flap about.
• Remove the pineapple from the can, draining it but reserving the juice.
• Then add the coconut milk to a large mixing bowl and add the pineapple juice and give it a mix.

Full recipe and method in the printable recipe card below.

Step 2

• Add the desiccated coconut to the coconut milk and stir in.
• Wash and dry the coconut tin carefully, then fill it with flour.

Step 3

• Add the flour to the mixing bowl.
• Then measure 3/4 tin of brown sugar.
• Add the brown sugar to the bowl, then add the pineapple.

Step 4

• Give the ingredients a mix with a silicone spatula, wooden spoon or whisk until just combined.
• Pour it into the lined loaf tin and bake until golden and a skewer inserted into the centre comes out clean of batter.
• Leave in the tin for 10 - 15 minutes to cool, then move to a baking rack to continue cooling.

Step 5

• If you are adding an icing drizzle, wait until the cake is completely cool.
• Then add icing sugar to a bowl and add a little water and mix. You will need less water than you think and you want it quite thick.
• Drizzle it across the cake, leave to set, then slice the cake and serve.
• Enjoy!

vegan pineapple cake, vegan cake, vegan loaf cake, vegan coconut cake, pineapple and coconut cake, tropical fruit cake, tropical cake, cake with tinned pineapple

dessert

British, vegan

Yield: 8-10

Author: Jacqueline Meldrum

Vegan Pineapple Coconut Cake with Tinned Pineapple

Vegan pineapple coconut cake is an easy loaf cake made with simple ingredients including tinned pineapple. Soft, moist & fruity with a tropical flavour.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 400ml (14 oz) tin coconut milk
• 8 tablespoons desiccated coconut
• 140g (5 oz) pineapple chunks (from a 230g/8 oz tin, the first weight is the drained weight)
• 1 tablespoon pineapple juice (from the pineapple tin)
• 1 tin (the empty clean & dry coconut milk tin) full of self-raising flour
• 3/4 tin (the empty coconut milk tin again) of brown (or demerara) sugar
• 1 pinch salt

Instructions

1. Preheat the oven to 180c/160c fan/350f/ gas mark 4.
2. Line a 2 lb (900g) loaf tin.
3. Add the coconut milk and pineapple juice to a large mixing bowl and mix.
4. Now fill the clean dry coconut milk tin with self-raising flour (to the top), then pour into the mixing bowl, then add the desiccated coconut.
5. Fill the same tin 3/4 with brown sugar and pour that into the bowl too.
6. Next, add the drained pineapple chunks and a pinch of salt.
7. Mix the ingredients together into a batter until just combined, then pour into the lined loaf tin and pop in the oven for 1 hour to 1 hour and 10 minutes.
8. Check on it just before the hour. If it is browning too much, cover with foil.
9. To see if it is done, insert a skewer or toothpick into the centre of the cake, if it comes out free of batter it is baked, if not pop it in longer.
10. Allow to cool in the tin for 10-15 minutes then carefully turn it onto a baking rack to cool completely.
11. Once cool you can drizzle with icing (mix icing sugar with a little water, probably less water than you think, just add a little at a time and keep stirring).
12. Serve and enjoy!

Notes

• You can use other tinned fruit instead of pineapple. Peaches, mango, or mandarins would all work well.
• If you use a loaf tin liner, rub a little butter around the inside of the lip to hold the liner in place so it doesn't flap around while you are pouring the batter in.
• This cake is also good served warm with custard or ice cream.
• This vegan fruit cake is very moist, so it won't dry out. Wrap it in baking paper and pop it in a cake tin or airtight container and it will last for a few days.

Calories

8 slices = 162 calories per slice

9 slices = 144 calories per slice

10 slices = 130 calories per slice

Nutrition Facts

Calories

161.96

Fat (grams)

15.32 g

Sat. Fat (grams)

13.56 g

Carbs (grams)

7.13 g

Fiber (grams)

2.17 g

Net carbs

4.97 g

Sugar (grams)

4.83 g

Protein (grams)

1.61 g

Sodium (milligrams)

14.55 mg

Cholesterol (grams)

0 mg

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