Eggless Tropical Pineapple Cake

Why This Recipe Works:

Eggless Tropical Pineapple Cake is a deliciously moist and flavorful cake that’s perfect for those who prefer egg-free baking. The combination of crushed pineapple, pineapple juice, and coconut adds a tropical flair, making it a refreshing and unique dessert. The cream cheese frosting complements the cake beautifully, adding a creamy and tangy contrast.

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup crushed pineapple with juice (canned)
• 1/2 cup vegetable oil
• 1/2 cup coconut milk (or regular milk)
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (optional)

Pineapple Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup pineapple juice (reserved from crushed pineapple can)
• 1 teaspoon vanilla extract

Garnish:

• Pineapple slices or chunks
• Shredded coconut
• Maraschino cherries (optional)

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients:

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

1. In another large bowl, combine the crushed pineapple (with juice), vegetable oil, coconut milk, applesauce, and vanilla extract.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Fold in the shredded coconut if using.

Bake the Cakes:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Pineapple Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the pineapple juice and vanilla extract, and beat until the frosting is smooth and fluffy.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a generous amount of pineapple cream cheese frosting on top.
3. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish:

1. Garnish with pineapple slices or chunks, shredded coconut, and maraschino cherries if desired.

Notes:

• Make sure all ingredients are at room temperature for best results.
• You can adjust the sweetness of the frosting by adding more or less powdered sugar.