Preheat the oven to 160°C (320°F). Line or grease 2 x 6 inch (15 cm) cake tins (note 3).
Add all the dry ingredients to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined.
Evenly divide the cake batter into the 2 cake tins. Bake for 45-50 minutes or until a skewer can be inserted into each cake and it comes out clean. Allow the cakes to cool in the tins for 20 minutes then cool them on a wire rack.
Chill the cakes in an airtight container in the fridge for at least 4 hours. The chilling makes the cakes less crumbly and easier to slice. Slice the domes off the cakes and slice them again width-ways, creating 4 layers of cake.
To make the filling:
Add the pineapple and cornflour to a small saucepan and mix until combined. If your pineapple has large chunks, use a hand blender to blend the pineapple until it's your desired consistency.
Heat the pineapple mixture over medium heat. Constantly mix until the pineapple has thickened. Allow to cool fully (otherwise it'll melt your buttercream).
To make the frosting:
Add the vegan butter to a stand mixer with the whisk attachment. Alternatively, add the butter to a large bowl and use an electric hand mixer. Beat on high speed for 3 to 5 minutes until the butter has increased in size and turned pale yellow or white.
Add the icing sugar and vanilla to the mixer or bowl. Beat on low speed for 30 seconds or until the sugar is fully incorporated. Increase the speed to high and beat for another 5 to 10 minutes or until the buttercream is light and fluffy.
To assemble and decorate the cake:
Place one cake layer on a serving plate and pipe the frosting around the circumference of the cake. Spoon some of the pineapple mixture in the middle. Place another layer of cake on top making sure it's level. Repeat until all layers of the cake have been used up.
Spread a thin layer of icing on the sides and top of the cake and use a cake scraper to level it out. Chill the cake if it's not firm (this helps to stabilise the cake)
Spread the remaining frosting on the cake. Pat or sprinkle the shredded coconut and pineapple on the cake as desired. Chill the cake until you need it.
Store leftovers in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
Or you can replace the water AND coconut cream with 1 ½ cups (375g) coconut milk (the drinkable variety, not canned)
If you don't have pineapple puree, simply add your pineapple to a blender with all the other wet ingredients (milk, butter etc). Blend until as smooth as possible then use as needed in the recipe.
If you don't have 2 x 6 inch cake tins, you can use a slightly larger tin. However, this will mean your cake will only be two layers rather than four layers (as the layers will be too thin to cut). Alternatively, you can also bake a one layered cake in a 8-10 inch cake tin.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!