Easy pineapple cake with whipped coconut cream and topped with raspberries

This cake is super easy, only uses 10 ingredients which you can all find in any supermarket and is absolutely delicious! Baking it is a breeze and the whipped coconut cream couldn't be easier to make as well. Of course the best thing is it's all vegan! A perfect tropical cake!

The recipe of this cake is all about it being super easy to make. Pop to your local supermarket where you should find all ingredients and the recipe is also super easy.

Most recipes for whipped coconut cream ask to chill the coconut cream in the fridge overnight, but I thought this was overcomplicating it. So I decided to change it around and whip it first and then chill it in the fridge while the cake needed time to cool down anyway - this way you don't need to plan ahead as much.

The cake itself was super fluffy with a lovely taste of pineapple and the whipped coconut cream and raspberries worked together perfectly.

Check out my other vegan recipe videos on my youtube channel:


Easy pineapple cake with whipped coconut cream and topped with raspberries

Get into the summer feeling with this tropical pineapple cake with coconut cream

pineapple cake with coconut cream

The cake is super fluffy and light on the inside

pineapple cake with coconut cream

It was so light and fluffy I had two pieces!


Wet ingredients:

  • 430g of tinned pineapple slices in juice
  • 90ml sunflower oil
  • 1 tsp vanilla extract

Dry ingredients:

  • 300g white flour
  • 100g light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Vegan whipped coconut cream ingredients:

  • 400ml coconut milk
  • 80g icing sugar
  • 1/2 tsp vanilla extract

Make cooking easier with my ingredient converter: Click to open



Preheat your oven to 180C (360F).

Then add all wet ingredients into a food processor and blend together until you get a smooth mixture.

Add the dry ingredients to it and repeat the process again.

Get a round baking tin, line with baking paper and grease the sides with margarine. Pour the cake batter into it and bake in the oven for 55-60 min. Do the prick test to be sure it's completely baked (stick prick into take and if it comes out without any batter sticking to it then it should be done). Take out of the oven and let cool down completely.

In the meantime get 400ml of full fat coconut cream (make sure it's full fat) and drain all water. Add to a bowl together with 80g icing sugar and 1/2 tsp vanilla extract. Mix with a hand mixer for 2 minutes. Put in the fridge and let cool down for a few hours. You can do that while the cake is cooling down. If it gets warm the coconut whipped cream would lose it's stiffness.

When the cake has completely cooled down spread the whipped cream on top and add the raspberries. Keep away from tropical temperatures and leave the cake in the fridge as the coconut whipped cream might become runny. Enjoy!

And if you enjoy delicious cakes then try why not try my indulgent cherry chocolate and almond cake.

Loading Conversation

More Baking, Desserts & Vegan Ice Cream

Easy vegan mille feuille with home-made custard - exceedinglyvegan.com

Easy vegan mille feuille with home-made custard

I remember having mille feuille as a kid and absolutely loving it. This was my first attempt ever at making one and it turned out so well and of course it's egg-free and dairy-free. For me it was important to keep the recipe as easy and accessibly as possible. It's that easy you can get all ingredients in your supermarket as well which is even better. And the home-made custard tasted even better than I could've imagined, better than the store bought one!
Yes Please
5 Sep 2017

Vegan apricot summer cake - exceedinglyvegan.com

Vegan apricot summer cake

This is a traditional cake we make in Austria in summer and it's super delicious. I changed it slightly to make it vegan and kept it super simple. No weird ingredients and you can get everything in your local supermarket
Yes Please
26 Jul 2017

Vegan strawberry cheese cake - gluten-free and high in protein - exceedinglyvegan.com

Vegan strawberry cheese cake - gluten-free and high in protein

Since it's strawberry season I wanted to make a vegan strawberry cheese cake. But I also wanted to make sure it's not just delicious but also high in protein, so I added silken tofu to it and it worked so well. It has all the freshness of a cheese cake with added tofu goodness. And as always I kept the recipe as easy as possible.
Yes Please
13 Jul 2017