Pinapple Coconut Pudding Cake

Every year on Earth Day we make something special. The kid’s favorite is still this cake I made a few years back. I love how it turned out as well!!

This year I wanted to make an eggless Pineapple Cake. But with some experimenting, I added Coconut Cream and it turned into this Pineapple Coconut Pudding Cake 🙂

It tasted so yummy though, my son made it again the next day and this time he allowed us to eat only small bites 🙂

What you’ll need:

  • All Purpose Flour – 1 1/4 cups
  • Coconut Cream – 1/2 can or 7 oz
  • Baking Powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Sugar – 1/3 cup or to taste
  • Melted Butter – 1/4 cup
  • Crushed Pineapple (I pulsed the fruit to small pieces, canned can also be used) – 1 1/2 cups


  1. Preheat the oven to 325F. Grease a Cake Pan or baking dish.
  2. In a mixing bowl, mix together the All Purpose Flour, Baking Powder, Baking Soda, Salt, Sugar.
  3. Add the Crushed Pineapple along with its juice, Melted Butter and Coconut Cream.
  4. Gently fold the ingredients together, do not overmix.
  5. Pour into the baking dish and bake for 40-45 mins. (knife or toothpick should come out clean)
  6. Take out of oven and let it rest for about 5 mins. Gently flip the pudding cake to a plate and let it cool completely, or it can be left in the dish as well.
  7. Sprinkle with powdered sugar (optional). Enjoy! Tastes best when chilled.