Pineapple and Coconut Cake

Made with cupboard staple ingredients, plus exotic pineapple and coconut flavours, this cake's easy-to-make but oh-so-delicious.


  • No pineapple? Try with apples, pears or apricots. 
  • No desiccated coconut? Leave it out, just use some more flour.
  • No vanilla? Flavour with 1 tsp of rum instead.

Prep time: 20 minutes

Cook time: 70 minutes

Total time: 90 minutes

Servings: 6


250 g Pineapples

120 g Unsalted butter (at room temperature) / Vegan butter

120 g Caster sugar

2 Large eggs

1 tsp Vanilla paste

240 g Natural Yoghurt / Vegan yoghurt

150 g Self raising flour

4 g Bicarbonate of soda 

150 g Desiccated coconut


  1. Preheat the oven to 180 C/160 fan/gas mark 4. Peel and cut the pineapple into small chunks (about 2cm), then compost the peels.
  2. Add the butter and caster sugar to a large mixing bowl, then use an electric mixer to cream them together until light and fluffy.
  3. Beat in the eggs, then the vanilla and yoghurt.
  4. Mix in the flour, bicarbonate soda and desiccated coconut.
  5. Next, fold in the pineapple chunks. 
  6. Pour the batter into a greased 20 cm cake tin add a few pineapple chunks on top for decoration if you fancy.
  7. Bake for 70 - 75 mins, until golden brown and a skewer comes out clean. Take it out of the oven and let cool slightly in the baking tin, then remove and leave to cool completely on your serving dish.
  8. Dust with icing sugar and serve.
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How to store

Store in airtight containers in a cool, dry place for up to 3 days.


Serve with a dollop of coconut yoghurt or a scoop of vanilla ice cream. 

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