Pineapple Coconut Cake Recipe (No Egg)

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 Pineapple Coconut Cake (no egg)

A diverse and Elegant dinner, we recommend the pineapple cake with coconut shavings, prepared without eggs, but no less delicious than traditional cakes. Using oil, Pineapple, coconut milk and chia, this recipe makes the cake not dry and still incorporates the flavor of pineapple and coconut, a perfect combination of flavors.


How to make pineapple coconut cake (without egg) >

In a small bowl, place the chia and water, and mix. Cover with plastic film and let it hydrate for 30 minutes. In a large bowl, place the olive oil, hydrated chia, and coconut milk, and stir. Add the wheat flour, cornstarch and sugar, and mix until smooth. Add the baking soda and stir delicately, in circular movements from the inside out. Transfer to a medium rectangular Baking dish (20 x 30 cm), greased and floured, and bake in a medium oven (180 degrees), preheated, for 50 minutes, or until, after sticking a toothpick in the dough, it comes out clean. Make the syrup: in a small bowl, put the coconut milk and the grated coconut, mix and let it hydrate for 10 minutes. Water the cake and serve next.

Ingredients

Pasta

• 3 tablespoons of chia seeds

• 1 and a half cup (tea) of water (300 ml)

• 1 cup (tea) of Sole olive oil (200 ml)

• 1 sachet of Pineapple

• Half a cup (tea) of coconut milk (100 ml)

• 2 cups (tea) wheat flour (220 g)

• 1 cup (tea) of cornstarch (80 g)

• 1 cup (tea) sugar (150 g)

• 1 tablespoon baking powder

Syrup

• Half a cup (tea) of coconut milk (100 ml)

• 1 package of grated coconut (100 g)

Method of preparation,

• In a small bowl, place the chia and water, and mix.

• Cover with plastic film and let it hydrate for 30 minutes.

• In a large bowl, add the oil , hydrated chia, and Coconut milk, and stir.

• Add the wheat flour, cornstarch and sugar, and mix until smooth.

• Add the baking soda and stir delicately, in circular movements from the inside out.

• Transfer to a medium rectangular baking dish (20 x 30 cm), greased and floured, and bake in a medium oven (180 degrees), preheated, for 50 minutes, or until, after sticking a toothpick in the dough, it comes out clean.

• Make the syrup: in a small bowl, put the Coconut milk and the grated coconut, mix and let it hydrate for 10 minutes.

• Water the cake and serve next.

Tip: The egg is used in cake recipes to help structure and bind the recipe. In this case, it is possible to replace each egg indicated by the recipe with 1 tablespoon of hydrated chia in 3 tablespoons of water. The result will be very similar.

Preparation time: 25 minutes (+ 30 minutes to soak + 50 minutes in the oven)


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