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1 ½ cups Self-Rising Flour

1 can (8 oz) Crushed Pineapple

1 cup Unrefined Sugar

⅓ cup Melted Coconut Oil

½ cup Canned Coconut Milk

1 cup Desiccated Coconut

2 teaspoons Vanilla Extract (or 1 teaspoon rum extract)

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1. Preheat the oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper. Oil the sides and bottom of the parchment paper and pan. Set aside.

2. In a large mixing bowl, whisk self-rising flour and sugar.

3. Fold in crushed pineapple, melted coconut oil, coconut milk, vanilla extract, and unsweetened desiccated coconut.

4. Stir with a rubber spatula to incorporate.

5. Pour the batter in the prepared pan.

6. Bake the cake at 350°F (180°C) for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.

7. Cool down on a cooling rack before at room temperature for 1 hour before serving.

Note 1: You can also use 1 ½ cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.

Note 2: I am using a can of 8 oz, crushed pineapple with its juice, not drained.

Note 3: Any crystal sweetener can be used, like coconut sugar or unrefined cane sugar.

Note 4: Or any low-flavor oil you like.

Note 5: Any milk can be used, oat milk, soy milk, or almond milk. Canned coconut milk provides the best fluffy crumb as it contains a bit more fat.

Note 6: Or skip if you don’t like coconut pieces in your cake crumb.

Storage: Store the cake in the fridge for up to 4 days in an airtight container. Store in an airtight container for up to 1 month. Thaw in the fridge the day before.

Frosting options: You can use my dairy-free vanilla frosting***, skip vanilla extract for coconut extract if preferred, or use my coconut cream frosting.

Oven Mode:I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

***Vegan Vanilla Frosting

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½ cup Softened Vegan Butter (Unsalted) - Earth Balance's Soft Vegan Spread is the best

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1 ½ cup Powdered Sugar - packed, leveled, scooped

½ teaspoon Vanilla Extract

1-2 tablespoons Plant-Based Milk - soy milk or oat milk or almond milk

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Instructions

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In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color – about 30 seconds.

Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.

Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.

Beating until it forms a smooth, spreadable frosting, don't overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.

If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra powdered sugar.

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Frosting

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This recipe frost 6 cupcakes or an 8 inch one-layer cake.

Double the recipe for 12 cupcakes frosting or two-layer cake frosting

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