Pineapple Coconut Cream Cake
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This PINEAPPLE COCONUT CREAM CAKE is light, creamy, and has a tropical, summer-y flavor! Think PIÑA Colada flavor mixed with a coconut cream pie… made in cake form. I LOVE coconut cream pie, but also love a pineapple, coconut mixture so this cake hits all the bases!
The vanilla cake starts with using my FAVORITE boxed cake mix of all time, the Simple Mills Vanilla Cupcake and Cake Mix. If you’re an OG viewer, you would know I use the Simple Mill’s Boxed Cake Mixes for an easy base to a lot of my recipes! I’m obsessed with all Simple Mill’s box mixes because they’re ridiculously easy to make, and the ingredient list is INSANE! They are made up of minimal clean, real whole food ingredients AND are dairy-free, Paleo, Gluten-free, Grain-free, and refined sugar-free! What more can you ask for! I like to use the box mix as a starting point and veer off the directions to make the dessert home-made and my own! For this recipe we replace the water that the box calls for with pineapple juice, and use coconut oil to give a light tropical flavor to the cake.
The coconut cream topping starts with a batch of the BEST EVER DAIRY-FREE WHIPPED CREAM, for the original recipe CLICK HERE. This dairy-free whipped cream might be my most used recipe in terms of the desserts I make, because I use it in SOOO many different ways! I use it for toppings on cakes and cupcakes, I add in fruit or nut butters to it make it different flavors, I use it for vegan cheesecake fillings, OR just as a topping for fruit or ice cream (or I eat it straight out of the fridge with a spoon, but that’s another story :)) I made a batch of the BEST EVER DAIRY-FREE WHIPPED CREAM and added in some crushed pineapple and shredded coconut to top the cake.
ingredients:
-Simple Mill’s Vanilla Cupcake and Cake Mix; 1 box (you can get it HERE)
-3 eggs
-1/3 c. coconut oil; melted and cooled
-1/3 c. + 1 tbsp pineapple juice; drained from a 4oz can of crushed pineapple (reserve drained crushed pineapple)
-1 tbsp + 1 tsp vanilla extract
-Drained Crushed Pineapple; from a 4 oz can
-1 can coconut cream (chilled in the fridge overnight)
-1 tbsp grade-a organic maple syrup
-1 tbsp monk fruit sweetener (for the kind I always use CLICK HERE)
-1/4 c. shredded coconut
instructions:
1. Preheat oven to 325 degrees. Spray 2; 8-inch round cake pans with coconut oil cooking spray (or any cooking spray) and line with parchment paper. (make sure the parchment paper is overlapping the sides so your able to easily remove it from the cake tin later on)
2. Add 3 eggs, melted coconut oil, 1/3 c. pineapple juice, and 1 tbsp vanilla extract to a large mixing bowl and stir to combine.
3. Add dry mix into wet mixture and stir to combine.
4. Transfer batter to the 2 prepared cake tins and bake in oven for 25-30 minutes (ovens will vary)
5. Remove from oven and place on cooling rack. Let cool for 10 minutes and remove from cakes tins. Let cool another 10 minutes.
6. While the cakes are chilling, prepare the coconut cream topping. In a large glass mixing bowl add in the hardened, solid portion of the chilled coconut cream (reserve the liquid for another recipe.) Add in 1 tbsp pineapple juice, 1 tsp vanilla extract, 1 tbsp maple syrup, and 1 tbsp monkfruit sweetener. Using an electric hand mixer or stand mixed, blend and whip until you are left with a whipped cream consistency.
7. Stir in drained, crushed pineapple and stir to combine.
8. Once cake is cooled, spread a thin layer of coconut cream topping onto both cakes. Layer the cakes on top of each other. Use remaining coconut cream and frost the cake to cover all exposed cake areas. Sprinkle 1/4 cup shredded coconut all over the cake.
9. Slice into 8 pieces. ENJOY!
MAKES 8 SLICES/ APPROX. 368 CALS PER SLICE with topping
PALEO/ DAIRY-FREE/ GLUTEN-FREE/ GRAIN-FREE/ REFINED SUGAR-FREE
