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Transport yourself to a sunny beachside paradise with this irresistible Vegan Tropical Coconut Pineapple Cake! Bursting with juicy pineapple, creamy coconut, and a touch of island magic, this cake is as beautiful as it is delicious. Topped with a luscious caramel glaze, pineapple rings, and maraschino cherries, it’s the perfect dessert for summer parties, birthdays, or whenever you’re craving a taste of the tropics.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup canned crushed pineapple (drained, reserve juice)
- ¾ cup canned coconut milk (full-fat)
- ½ cup pineapple juice (from drained pineapple)
- 1 tbsp apple cider vinegar
- ¾ cup coconut sugar or organic cane sugar
- ½ cup neutral oil (like avocado or grapeseed)
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut
For the Vegan Buttercream:
- 1 cup vegan butter (room temperature)
- 3 cups powdered sugar
- 1–2 tbsp coconut milk
- 1 tsp coconut extract (optional)
For the Topping:
- Pineapple rings
- Maraschino cherries
- Vegan caramel sauce (store-bought or homemade)
🍰 Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the crushed pineapple, coconut milk, pineapple juice, vinegar, sugar, oil, and vanilla. Gradually mix wet ingredients into the dry ingredients until smooth. Fold in shredded coconut.
Divide batter evenly between the two pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before assembling.
2. Make the Buttercream:
In a mixing bowl, beat the vegan butter until fluffy. Gradually add powdered sugar. Add coconut milk a tablespoon at a time until desired consistency is reached. Mix in coconut extract if using.
3. Assemble and Decorate:
Place one cake layer on your serving plate. Spread a thick layer of buttercream on top. Place the second layer and frost the entire cake.
Drizzle with vegan caramel sauce, allowing it to drip over the sides. Top with pineapple rings and place a maraschino cherry in the center of each ring for a show-stopping finish.
💡 Tips & Variations:
- For extra coconut flavor: Toast the shredded coconut and sprinkle some on top of the cake.
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Chill before serving: This cake tastes even better when chilled for an hour or two before slicing!
