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!

Phil from Exceedinglyvegan

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Vegan recipes


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

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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.

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