Name: Easy Coconut Pineapple Cake - Perfect Tropical Twist
Prep time: 10 min
Cook time: 25 min
Total time: 95 min
Ingredients: ⅔ cup Whole Wheat Pastry Flour (see post for subs, 80g); ½ cup Whey-casein Vanilla Protein Powder (45g); ½ scoop Whey Vanilla Protein Powder (15g); ¼ cup Unflavored Protein Powder (Whey-casein, 22g); ¼ cup Coconut Flour (28g); 1½ tsp Baking Soda; 1 cup Hot Water (240ml); ⅔ cup Unsweetened Pineapplesauce (160g, See blog post above for subs); 1 Tbsp Lemon Juice (15ml); 2 tsp Melted Butter (10g); ⅔ cup Sliced Pineapples (112g); ⅔ cup Coconut Yogurt (150g); ¼ cup Vanilla Protein Powder (Whey-casein, 22g); 1½ Tbsp Unsweetened Shredded Coconut (8g)

Amazingly Healthy and Easy Coconut Pineapple Cake – a high protein pineapple cake and a protein coconut frosting! A delicious high protein, low fat, low calorie and low sugar Pina Colada cake recipe!

Jump to Recipe

This high protein cake is your ticket to a taste of paradise, and guilt-free. It’s got the classic flavor combination of coconut and pineapple and infused it with a protein boost, creating a dessert that’s both delicious and satisfying.

This cake is perfect for any occasion – birthdays, potlucks, or simply when you need a tropical escape. It’s a pineapple protein cake with chunks of pineapple, and a high protein coconut frosting. BUT, still moist and fluffy.

Ingredients for Easy Coconut Pineapple Cake

No high-sugar cake mixes or artificial ingredients here – this recipe uses simple, wholesome ingredients and protein powder to create a dessert that’s as good for you as it is delicious.

Ready to dive in? Let’s get baking!

For the High Protein Pineapple Cake:

Unsweetened Pineapplesauce like this one from Golden Farms.
Alternatively, you can make your own pineapple sauce using this recipe, but don’t add any sugar or cinnamon.
Vanilla Protein Powder: For a pineapple cupcake with no sugar;
I recommend whey-casein Quest Nutrition Vanilla and whey Dymatize protein powder.
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe. I used a whey-casein blend from Quest Nutrition.
Whole Wheat Pastry Flour
Coconut Flour
Hot Water
A bit of Melted Butter
Lemon Juice
Baking Soda
Fresh sliced Pineapple

For the Coconut Frosting:

Coconut Yogurt
Vanilla Protein Powder – I used Quest Nutrition Vanilla.
Shredded Coconut

How to make Pineapple Coconut Cake from Scratch with Protein Powder

It’s made from scratch, but this protein powder pineapple coconut cake is super easy to make!

Prep the Pan & Oven:

Preheat:

Preheat your oven to 350°F (175°C).

Grease:

Grease 8” round baking pan with oil spray.

Make the Batter:

Mix Dry Ingredients:

In a large bowl, whisk together the flour, vanilla protein powder, unflavored protein powder, coconut flour and baking soda until well combined.

Combine Wet Ingredients:

In another bowl, mix together the hot water, pineapple sauce, melted butter, and vanilla extract until smooth.
Use hot water since it’s required for the right reactions in the baking chemistry.
Use melted Butter so that it mixes well into the healthy cake batter.

Make the Batter:

Gently whisk the wet ingredients into the dry ingredients until a thick batter forms.
Fold in chopped pineapple.
Don’t over-mix the batter!

Don’t over-mix the batter!
If you over-mix it, the protein powder will make the low calorie protein cake tough, dense and gummy.

Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free and healthy pineapple cake.

Bake the Cake!

Bake to Perfection:

Pour the batter into the prepared muffin pan.

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Don’t let the batter sit out too long; Pour immediately into baking pan and bake.
This is to avoid any reactions between the ingredients.

Don’t over-bake or your cake might get tough; Remove when the tester/knife comes out just dry; Little moisture is okay.

Frost it.

In a bowl, mix coconut yogurt and protein powder.
Spread on top of cake.
Sprinkle on shredded coconut on top, and add on some more pineapple slices – a proper healthy pina colada cake!

How to Store Protein Pina Colada Cake

To store this protein pina colada cake, here’s what you need to do:

Place in an airtight container
Refridgerate for 5 days
Freeze for 2-3 months

To defrost frozen protein powder coconut pineapple cake, leave them on the countertop or place them in the fridge overnight. I would not recommend using the microwave, unless its for just 10-12 seconds.

Alternatives for the best Healthy Pina Colada Cake recipe:

This recipe as is makes the most healthy pina colada cake, but here’s some options if you don’t have everything listed:

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
Unflavored Protein Powder: Use ¼ cup flour
Unsweetened Pineapplesauce: This is really needed for the extra pineapple flavor, but you can use unsweetened applesauce instead.
Also fold in some extra pineapple chunks.
Melted Butter: Melted Coconut Oil or Dairy Free Butter

For the frosting:

Coconut Yogurt: Regular yogurt or Greek yogurt; But also fold in some shredded coconut

To make Upsidedown Pineapple Protein Cupcake Vegan:

Use a plant based protein powder and dairy free butter as alternate ingredients to turn this protein pineapple coconut cake recipe Vegan!

Some more Healthy Fruit-based Cake Recipes

Or Fruity High Protein Recipes: