Pineapple Coconut Cake

Posted by in 4th of July, Cakes, Cooking, Easter, Sweets | 0 comments







Hello & Happy Wednesday!!





There are very few desserts that I’m not very fond of.. 

Chocolate (honesty) and dry cake!



imagesTypically a cake that’s well made is “moist” (I hate to use that word) and not as dry as the dessert lol, …but whatever the case may we’ve all had the experience with the terrible dry cake and icing that leaves you reaching for a glass of …”almond milk” lol


So needless to say I never gravitate towards cake (especially chocolate cake)





Until I tried creating a Pineapple Coconut Cake!








If you love fruit forward desserts that are naturally sweet, easy to make, and cakes that are the furthest thing from dry… then you’ll be enamored with this Pineapple Coconut cake!



FYI: If you’ve had a long week, throw some rum in there and top with coconut cream!






















Pineapple Coconut Cake
Serves 4
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Prep Time
15 min
Prep Time
15 min
  1. Shredded Coconut
  2. 3/4 c coconut oil
  3. 2 flax eggs with coconut milk
  4. 1 1/2 cups crushed pineapple
  5. 1c all purpose flour
  6. 1 cup coconut flour
  7. 1 tsp baking soda
  8. 2 tsp crushed fresh ginger
  9. 1 tsp baking flour
  10. 3 tbsp vegan butter
  11. 3 tbsp sugar
  1. Mix dry ingredients together with a whisk, pour wet into dry ingredients and continue to combine.
  2. Grease a bread pan with coconut oil and pour the mixture in it and top with shredded coconut
  3. Bake at 350 degrees for 25-30 minutes (cake may appear underdone because it is so moist).
  4. Remove cake from oven and cool completely before serving
Eat. Drink. Shrink.



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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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