This Pineapple & Coconut Cake is an easy quick bread that’s rich and moist with the flavors of the tropics. It is perfect for dessert or breakfast! It’s naturally sweet from the coconut, pineapple, and dates. This cake is also healthy with only Wholesome ingredients: 100% whole wheat flour, Extra Virgin Olive Oil, and Naturally Sweetened with fruit.

As this dessert is healthy and with no sugars and wholesome, it is Healthy for Kids!

Ingredients for this Pineapple & Coconut Cake Recipe:

• Wholesome ingredients: 100% Whole wheat flour, EVOO (Extra Virgin Olive Oil), ground Flax Seeds, and unsweetened carton coconut milk (not canned).
• Naturally Sweetened: Fresh Pineapple, Date Paste or dates, grated Coconut, and cinnamon.

How to make this Spring Pineapple & Coconut Cake:

1. Preheat the oven to 200ºC. Prepare the flax egg and mix the vinegar with the milk in a bowl. Set aside.
2. Mix dry ingredients: In a big bowl place flour, cornstarch, grated coconut, cinnamon, baking powder, baking soda, and salt. Stir well to combine.
3. Prepare the Date Paste and pineapple: peel and cut the pineapple into cubes. Then cook it with dates in hot water or in the microwave for about 5 minutes until soft. If you already have Date Paste cook pineapple cubes only. Blend wet ingredients: cook pineapple and dates, vinegar + milk, and flax egg.
4. Add wet ingredients blend to the big bowl with dry ingredients and stir.
5. Add some more cubed pineapple to the batter and combine (optional).
6. Transfer the batter to a greased baking loaf pan. Then, add more cubed pineapple to the top of the mixture to decorate the cake (optional). Bake it for 45 minutes at 180°C or until a toothpick comes out clean. Serve them with coconut cream and coconut flakes and enjoy!

This recipe makes a delicious breakfast in the morning with your coffee or the ultimate dessert with a homemade coconut cream made with canned coconut milk, vanilla extract, and cashews! You can follow our Healthy Naturally Sweetened Frosting but adding coconut milk instead of oat milk.

Need more Spring Dessert Ideas? Check out our favorite ones:

• Zucchini and Pistachio Cake – Naturally Sweetened, moist, and delicious!
• Blackberry Spring Cake – The crust is crunchy, while the blackberry filling is super Light and Fresh!
• Cherry and Chocolate Muffins – Super fluffy, tender, moist Spring muffins!

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Desserts

Pineapple & Coconut Spring Cake | Vegan & Naturally Sweetened

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Easy quick bread that’s rich and moist with the flavors of the tropics. It is perfect for dessert or breakfast! It’s naturally sweet from the coconut, pineapple, and dates.

Print

Ingredients

Wet ingredients

• 1 1/4 cup unsweetened coconut milk (300ml)
• 150 g pineapple
• 1/2 cup EVOO (Extra Virgin Olive Oil) (80 g)
• 1/2 cup date paste (130 g) or 3/4 cup dates
• 1 flax egg (1 flax egg= 1 Tbsp ground flax seeds + 3 Tbsp water)
• 1/4 tsp apple cider vinegar

Dry ingredients

• 2 cup whole wheat flour (250 g)
• 1/2 cup cornstarch (50 g)
• 2/3 cup grated coconut (50g)
• 1 tsp cinnamon
• 1 Tbsp of baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat the oven to 200ºC.
2. Prepare the flax egg and mix the vinegar with the milk in a bowl. Set aside.
3. Prepare the Date Paste and pineapple: peel and cut the pineapple into cubes. Then cook it with dates in hot water or in the microwave for about 5 minutes until soft. If you already have Date Paste cook pineapple cubes only.
4. Blend wet ingredients: cook pineapple and dates, vinegar + milk, and flax egg.
5. Mix dry ingredients: In a big bowl place flour, cornstarch, grated coconut, cinnamon, baking powder, baking soda, and salt. Stir well to combine.
6. Add wet ingredients blend to the big bowl and stir. Add some more cubed pineapple (70 g) to the batter and combine.
7. Transfer the batter to a greased baking loaf pan. Then, add more cubed pineapple to the top of the mixture to decorate the cake (optional).
8. Bake it for 45 minutes at 180°C or until a toothpick comes out clean.
9. Serve them with coconut cream and coconut flakes and enjoy!