Eggless pinacolada cake Recipe

This eggless pinacolada cake is a tropical delight that combines the flavors of pineapple and coconut. The cake is moist and fluffy, with a hint of rum and a creamy coconut frosting. It's the perfect dessert for any occasion, whether you're hosting a summer party or simply craving a taste of the tropics. Enjoy a slice of this delicious cake and let the flavors transport you to a sunny beach getaway.

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Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Eggless pinacolada cake
plan
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ingredients serve

Ingredients for Eggless pinacolada cake Recipe

  • 1/4 cup All Purpose Flour
  • 0.19 teaspoon Baking Powder
  • 0.06 teaspoon Baking Soda
  • 0.03 teaspoon Salt
  • 0.13 cup Pineapple Juice
  • 0.13 cup Unsweetened Coconut Milk
  • 0.13 teaspoon Rum Extract
  • 0.13 cup Granulated Sugar
  • 0.06 cup Vegetable Oil
  • 0.06 cup Shredded Coconut
  • 0.06 cup Crushed Pineapple
  • 1 ounce Cream Cheese, Softened
  • 0.06 cup Unsalted Butter, Softened
  • 0.38 cup Powdered Sugar
  • 0.13 teaspoon Coconut Extract
  • flakes Toasted Coconut Flakes And Pineapple Slices For Garnish

Directions: Eggless Pinacolada Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F (175掳C) and grease a cake pan.
  • STEP 2.In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  • STEP 3.In a separate bowl, mix together pineapple juice, coconut milk, rum extract, sugar, and oil.
  • STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  • STEP 5.Fold in shredded coconut and crushed pineapple.
  • STEP 6.Pour the batter into the prepared cake pan and smooth the top.
  • STEP 7.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 8.Allow the cake to cool completely before frosting.
  • STEP 9.For the frosting, beat together cream cheese, butter, powdered sugar, and coconut extract until smooth and creamy.
  • STEP 10.Spread the frosting evenly over the cooled cake.
  • STEP 11.Garnish with toasted coconut flakes and pineapple slices, if desired.
  • STEP 12.Serve and enjoy!

Cooking Tips

  • Make sure to use unsweetened coconut milk for a more authentic flavor.
  • If you don't have rum extract, you can substitute with vanilla extract.
  • Toasting the coconut flakes adds a nice crunch and enhances the flavor of the cake.

Storage and Serving

  • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best taste and texture.
  • Serve slices of the cake with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgence.
Nutrition
value
79
calories per serving
7 g Fat2 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    34mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp