Pineapple Coconut Dream Cake (Sugar-Free)
This Pineapple Coconut Dream Cake is a soft, moist, and tropical dessert made without refined sugar. Naturally sweetened and infused with coconut milk and pineapple, it’s the perfect guilt-free treat for dessert lovers who want something light yet indulgent.
Whether you’re baking for a special occasion or a simple tea-time treat, this cake delivers big flavor with clean, wholesome ingredients.
Why This Cake Works
- 100% refined sugar-free
- Naturally moist and soft texture
- Balanced pineapple and coconut flavor
- Diabetic-friendly when made with natural sweeteners
- Simple ingredients, bakery-style result
Ingredients
Dry Ingredients
1 cup whole wheat flour
(or almond flour for a low-carb option)
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of salt
Wet Ingredients
3 large eggs, room temperature
½ cup unsweetened crushed pineapple, well drained
¼ cup melted coconut oil
½ cup full-fat coconut milk
½ cup unsweetened desiccated coconut
½ cup date paste
(or erythritol / stevia, adjusted to taste)
1 teaspoon vanilla extract
Optional Coconut Topping
¼ cup thick coconut cream
2 tablespoons crushed pineapple
Sugar-free sweetener (optional)
Instructions
Preheat the oven to 170°C (340°F). Grease an 8-inch round cake pan.
In a mixing bowl, whisk the eggs until light and slightly frothy.
Add date paste, coconut oil, coconut milk, and vanilla extract. Mix until smooth.
Fold in the crushed pineapple and desiccated coconut.
Sift together all dry ingredients and gently fold into the wet mixture.
Pour the batter into the prepared pan and level the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before adding the topping.
Serving Suggestions
Serve chilled for best flavor
Pair with black coffee or green tea
Top with coconut cream for a dessert-style finish
Tips & Variations
Keto-Friendly: Use almond flour and erythritol
Extra Moist: Drizzle warm coconut milk over the cake after baking
No Oven: Steam on low heat for 45–50 minutes
Storage
Store in an airtight container in the refrigerator.
Best consumed within 2–3 days.