Gluten-Free Coconut Pineapple Cake (Dairy-Free)

Published on Feb 24, 2020

  by   Kristina Stosek

8 reviews

Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8
Add a Rating
​This post may contain affiliate links, please see our privacy policy for details

Gluten-Free Coconut Pineapple Cake with coconut vanilla frosting. The two layer dairy-free cake is soft, moist, filled with pineapples and flavoured with coconut. But, it is the special coconut vanilla glaze that makes this into an extra special dessert. If you are into decorating, add a few edible flowers and chunks of pineapple for the finish.

Gluten-Free Coconut Pineapple Cake is a Hawaiian-Style Dessert.

I feel that this is probably our favourite gluten-free and dairy-free cake yet. The pineapple and coconut are the best combination, kind of Hawaiian dessert…don’t you think? 

What makes the coconut vanilla glaze special?

The glaze has less sugar, only a 1/3 of powdered sugar that you would typically use in a frosting recipe. The glaze is made mostly with coconut milk, fresh lemon juice and vanilla, simple and delicious!

By using coconut milk, there is less butter and sugar. The traditional frosting for a cake is made mainly of powdered sugar and butter. To add texture, this glaze is made with arrowroot starch and a small amount of dairy-free butter. You will love it!!

 

coconut pineapple cake, gluten free

 

If you are looking for a super moist dairy-free dessert packed with flavour and a light glaze, this Gluten-Free Coconut Pineapple Cake is for you! Enjoy 🙂

Are you looking to get inspired? Check out our most popular gluten-free pineapple recipes.

Gluten-Free Coconut Pineapple Cake (Dairy-Free)

Published on Feb 24, 2020

by Kristina Stosek

Add a Rating

Ingredients

Instructions

  • 1.

    Preheat oven to 350 F and spray 2 (8 inch) standard cake pans with non-stick cooking oil

  • 2.

    Using an electric mixer, whisk the eggs with coconut sugar until creamy. Add olive oil, milk, pineapple juice and vanilla and mix to combine

  • 3.

    In a large bowl whisk together dry ingredients (sweet sorghum flour to xanthan gum) Add in the wet mixture and whisk together until the batter is smooth. Add drained pineapples and gently stir into the batter

  • 4.

    Pour batter into prepared pans and bake for 35 - 38 minutes, the cake should pass the toothpick test

  • 5.

    Cool cake in the pan for 10 minutes, then turn out onto a wire rack to cool

  • 6.

    For the coconut vanilla frosting; While the cake is baking, using a small saucepan, whisk together coconut milk, lemon juice, vanilla, salt, powdered sugar and arrowroot starch. Cook over medium heat stirring constantly until frosting thickens. About 5 minutes. Remove from the heat and stir in butter until melted. Cool and refrigerate for 2 hours

  • 7.

    Assemble; Place one cake layer on a serving platter. Spread 1/3 of frosting over the cake. Add the second cake layer and spread the frosting all over the cake. Sprinkle with shredded coconut. If desired decorate with edible flowers and chunks of pineapple

Leave a Comment

Add a Rating


Leave a Reply