Coconut & Pineapple Layer Cake

This article provides a recipe for a vegan coconut and pineapple layer cake that is perfect for birthdays, summer gatherings, barbecues, or celebrations. The cake consists of coconut sponge layers, pineapple compote, coconut buttercream, and dried pineapple slices as a topping. The recipe makes an impressive dessert without the use of dairy or eggs, using both parts of a can of coconut milk to give the cake a strong coconut flavor from the sponge to the frosting.

The cake assembly involves layering the coconut sponge with coconut buttercream and pineapple compote, then crumb coating the cake with buttercream before decorating it with dried pineapple slices. The cake can serve eight to ten people and can be stored in an airtight container for up to one week. This recipe highlights how to make the most of a can of coconut milk by using both the solid coconut cream and coconut water in different parts of the dessert.