Yield: one 9" x 13" cake (12–15 servings)
- ½ cup (85g) canned diced pineapple*
- ½ cup (113g) Mori-Nu Organic Silken Tofu, drained
- ½ cup (114g) plain whole milk yoghurt, room temp
- ¼ cup (57g) whole milk, room temp
- 2 ½ cups (300g) cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 ¼ cups (248g) granulated sugar
Frosting & Fruiting:
- 2 cups (454g) heavy cream, cold
- ¼ cup (50g) granulated sugar
- 1 tsp reserved pineapple juice
- 2 cups (340g) canned diced pineapple*
*This is two 14-oz cans total. Make sure to get pineapple chunks in pineapple juice (NOT syrup), as you'll be using the juice in the frosting and as a cake soak.
- Heat oven to 350°F. Grease and line a 9" x 13" metal baking pan with parchment paper; set aside.
- First, let’s make the cake. Drain canned diced pineapple, reserving the juice. If the pineapple is in larger chunks, cut into smaller pieces.
- In a medium bowl, beat drained tofu with hand mixer until relatively smooth and creamy. With a spatula, stir in yoghurt and milk. Set aside.
- In a large bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Rinse off and dry the hand mixer beaters. Using the hand mixer, in a large bowl, cream butter and sugar on medium-high until light and fluffy.
- Add one-third of tofu mixture, beating on low. Repeat with remaining two-thirds of tofu mixture.
NOTE: The mixture may look a little funky at this step; don’t worry!
- Add dry ingredients. Mix on low just until incorporated.
- Fold in pineapple.
- Spread batter into prepared pan, smoothing the top with offset spatula or the back of a spoon.
- Bake for 20–22 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Transfer pan to wire rack. After 15–20 minutes, remove cake from pan by pulling up on the parchment. Place cake on wire rack and allow to cool completely.
- When cake is totally cool, cut cake into two thin layers.
- Drain canned diced pineapple, reserving the juice.
- Place both cake layers—cut sides up—on work surface. Using a pastry brush, dust away any loose crumbs. Then brush reserved pineapple juice onto cake layers. Let ‘em sit and soak up the juice for 15 minutes.
- During these same 15 minutes, place metal mixing bowl and whisk attachment in freezer.
- Combine heavy cream, sugar, and 1 teaspoon pineapple juice in the chilly bowl of a stand mixer fitted with cold whisk attachment. Whip cream until stiff peaks form.
- Place one cake layer—cut side up—on serving platter. Using an offset spatula, spread half of whipped cream on top.
- Evenly distribute drained pineapple chunks across cake, gently pressing them into whipped cream.
NOTE: Save a few pineapple chunks if you want to decorate the top of the cake with them.
- Place other cake layer—cut side down—on top of whipped cream. Using an offset spatula, spread remaining whipped cream on top.
- Decorate cake with pineapple chunks, sprinkles, maraschino cherries, or whatever you like! We used pineapple and Magic Unicorn Sprinkles from a local favourite of ours: Beautiful Briny Sea.
- Store any leftovers in the fridge.