Allergy Mums / Support for families with allergies

publication date: Dec 9, 2017

Pina Colada Square By Ms. Cupcake

Ms Cupcake

This is a fabulous new recipe from Ms Cupcake! We’re so excited by it as we love coconut so much, and the pineapple makes a wonderful combination of flavours.

This is a really fun looking cake, topped with lots of coconut and bright red glace cherries.

On January 13th 2018 Ms Cupcake is running a Master Class in baking. This is a great opportunity to work with the wonderful Mellissa Morgan, the woman who opened the first vegan bakery in the UK. The class will teach you decorating techniques, how to bake create vegan goodies, as well as showing you how to veganise any of your favourite recipes! Everything you need is included in the day – even a fab vegan lunch.  Just click this link to find out more! Booking Ms Cupcake Masterclass

Use the AllergyMums code will get 10% off, as well as that – the first two signing up from our website will get a free copy of ‘The Naughtiest Vegan Cakes in Town’. Ms Cupcakes cookbook is stuffed full of wonderful recipes so you can bake like a pro at home.

Pina Colada Square By Ms. Cupcake


450 grams self-raising flour (use a gluten free one if you want it to be GF)

225 grams caster sugar (or Coconut Sugar if you don’t want to use refined sugar)

1/3 tsp bicarbonate of soda 100 + 50 grams of coconut (sweetened shredded coconut is great, but if you only have desiccated then you can use that)

200ml flavourless oil

300ml coconut milk

235 grams pineapple chunks from a tin (chopped a bit smaller if they are quite large chunks)

100 ml of pineapple juice (from tin)

1 tsp vanilla 15 glace cherries

Method: First liberally grease (or line with parchment paper) a 33cm x 23cm (13 inch x 9 inch) cake tin and set aside and preheat the oven to 180°C/350°F/Gas Mark 4.

If you only have smaller trays, split the recipe across 2 trays or use half of all of the ingredients listed.

Then in a large bowl combine the flour, sugar, bicarbonate of soda and 100g of the coconut. Stir well to combine.

Add into the bowl the oil, coconut milk, pineapple juice, vanilla and 135g of the pineapple chunks. Mix all together until fully combined.

Pour the batter into the prepared tray. Then add 100g more pineapple and 100g more coconut sprinkled across the pan.

Lightly press in 15 glace cherries evenly spaced out across the pan. Bake 45 mins for 170-180 degrees.

Check for doneness by inserting a toothpick into the middle of the bake to see if it comes out clean Cool in the pan and then slice and serve. Lasts about 3 days in an airtight container. Great to freeze for up to 3 months.

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