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Vegan Coconut Pineapple Cake

Vegan Coconut Pineapple Loaf


  • Author: Sara Kidd
  • Total Time: 1 hour 30 minutes
  • Yield: 12 serves 1x
  • Diet: Vegan

Description

Easy moist vegan coconut pineapple loaf


Ingredients

Scale

160 g (⅔ cup) vegan butter or margarine
145 g (⅔ cup) caster sugar
1 can of Nature’s Charm Coconut Whipping Cream
1 teaspoon vanilla
300 g (2 cups) plain flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
45 g (½ cup) desiccated coconut
1 can of pineapple pieces in juice, thoroughly drained (approx 230g once drained)
2 tablespoons melted glucose syrup or maple syrup 


Instructions

  1. Preheat your oven to 180°C/360°F and grease a standard loaf cake tin and line with baking paper.
  2. Melt the butter in a medium sized heat-proof bowl and add sugar whilst still warm. Stir with a whisk to help it dissolve.
  3. Add Nature’s Charm Coconut Whipping Cream and vanilla, whisking until well combined. Set aside.
  4. Sieve the flour, baking powder, baking soda, and salt into a large mixing bowl. Add coconut. Whisk to combine. Make a well in the middle of your dry ingredients.
  5. Slowly pour the wet ingredients into the bowl of dry ingredients whilst stirring with a whisk. It may be a little lumpy, but do not over-mix. 
  6. Pour the batter into your cake tin. Place pineapple pieces over the top of the cake batter. Bake on the middle rack in the center of your oven for 75 to 80 minutes, or until a skewer comes out almost clean. 
  7. Allow to cool in the tin for 10 minutes before releasing onto a cake rack to cool.
  8. Brush the tops and sides with syrup to add shine. Serve.
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: vegan, coconut, pineapple

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