1/2 cup unsweetened yogurt

1/2 cup pureed soft/silken tofu

3/4 cup full cream milk

1 teaspoon pineapple extract

2 1/2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon kitchen salt

1/2 cup canned pineapple, diced

1/2 cup softened unsalted butter

1 and 1/4 cups white sugar

For the Pineapple Cream Filling

2 cups whipping cream, whipped

1 teaspoon pineapple extract

2 cups canned pineapple, diced

1/4 cup pineapple juice [from can]

1 cup toasted coconut flakes

1/2 cup glace red cherries


  • Preheat the oven at 350F/180C for 15 minutes. Line a 9×9-inch pan with parchment paper.
  • Mix together yogurt, tofu, milk and pineapple extract in a medium bowl and set them aside.

  • Sift together flour, baking powder, baking soda and salt. Cream butter and sugar in a bowl.
  • Add yogurt mixture in 3 portions beating after each addition. The mixture will look curdled.

  • Add flour and fold in with a spoon, then fold in the pineapple chunks. Spread batter into pan.
  • Bake for 21-23 minutes or till a toothpick inserted in the middle of the cake comes out clean.

  • Transfer pan to a cooling rack and turn out cake after 15 minutes. Leave it to cool completely.
  • For whipped cream frosting, keep bowl and beaters in the fridge for at least 15 to 30 minutes.

  • Place the whipping cream and pineapple extract in the bowl and whip until stiff peak forms.
  • Before assembling and frosting the cake, brush generously with the reserved pineapple juice.

  • Leave cake to soak syrup for at least 15 minutes. Place cake on a serving platter or cake stand.
  • Spread cake with the whipped frosting. Garnish with coconut, pineapple chunks and cherries.

Recipe from Eggless Cooking