Please note, the picture shown above shows a glaze, not the frosting described below. I didn’t have a can of coconut milk already refrigerated when I made the cake.
- For cake:
- 4 cups whole wheat pastry flour
- 1 cup raw sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 13.5 oz can light coconut milk
- 20 oz can crushed pineapple
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- For Frosting:
- coconut cream from 13.5 oz can coconut milk (see note)
- 4 1/2 cups powdered sugar
- 1 tsp vanilla
- shredded unsweetened coconut (optional garnish)
Note: Important! Do not jostle the can of coconut milk to be used for the frosting. Carefully place it in the refrigerator and let sit for 8 to 12 hours (or longer) before you make your cake. Do not disturb it!
Once you are ready to make the cake, preheat oven to 350 degrees.
Line two 9″ round cake pans with unbleached parchment paper.
Mix together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add coconut milk, pineapple, and vanilla and whisk until blended.
Pour batter into lined cake pans and bake 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Let cool in pans for 10 minutes, then turn onto a cooling rack to cool completely.
Meanwhile, carefully open the refrigerated can of coconut milk, scoop out the hardened coconut cream, and discard the remaining liquid.
Place the coconut cream in a bowl and add the powdered sugar. Beat with a hand mixer until fluffy (5 to 10 minutes).
Frost the cake and sprinkle with coconut flakes, if desired.