Gluten-Free Coconut Pineapple Cake (Dairy-Free)

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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 extra special coconut vanilla frosting that makes this into an extra special dessert. If you are into decorating, add a few edible flowers and chunks of pineapple. 

I feel that this is probably my favourite gluten-free cake yet. The pineapple and coconut are probably the best combination, kind of Hawaiian dessert…don’t you think? The frosting is different from most. It is a frosting/glaze. What makes this coconut vanilla frosting special, it has 1/3 of powdered sugar that you would typically use in a frosting recipe. The frosting is made mostly with coconut milk, fresh lemon juice and vanilla. By using coconut milk, I cut back on butter and sugar. The traditional frosting is made mainly of powdered sugar and butter. To thicken the frosting, I added some arrowroot starch and for creaminess a little dairy-free butter. You will love it!!

What is the difference between frosting and icing?

The frosting is thicker and creamier with a buttercream like texture and buttery taste. Because it is made mostly with butter. A frosting is excellent for decorating cakes and cupcakes because it holds its shape. Icing is made mainly of sugar and a liquid. It is sometimes called a “glaze” It is thinner, more sugary, glossier and will harden upon cooling. Icing is ideal for donuts, sugar cookies or my favourite gluten-free cinnamon buns. For this coconut pineapple cake, I wanted something in-between a frosting and a glaze. I wanted to cut back on the sugar but wanted to keep the frosting flavourful and didn’t want it to harden. Enter the coconut vanilla frosting. If you are looking for a super moist cake packed with flavour and a light frosting, this dessert is for you! Enjoy 🙂

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

Ingredients

  • 4 large eggs
  • 3/4 cup coconut palm sugar or sweetener of choice
  • 1/3 cup extra virgin olive oil
  • 1 cups non-dairy milk (coconut, almond, rice, hemp)
  • 1/2 cup pineapple juice (from the canned pineapples)
  • 1 tsp. Pure vanilla extract
  • 1 cup unsweetened shredded coconut plus some for topping
  • 1/2 cup almond flour
  • 1/4 cup arrowroot starch/flour
  • 2 Tbsp. coconut flour
  • 1 tsp. GF aluminum-free baking powder
  • 1 tsp. GF baking soda
  • 1/2 tsp. Himalayan fine grain salt or salt of choice
  • 1/2 tsp. xanthan gum
  • 1 1/2 cups canned crushed pineapple, drained
  • COCONUT VANILLA FROSTING
  • 1 (13.5 oz.) can coconut milk
  • 1/4 cup lemon juice
  • 1 tsp. Pure vanilla extract
  • Pinch of Himalayan salt
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. Arrowroot starch/flour
  • 2 Tbsp. Vegan butter
  • Instructions

  • Preheat oven to 350 F and spray 2 (8 inch) standard cake pans with non-stick cooking oil
  • Using an electric mixer, whisk the eggs with coconut sugar until creamy. Add olive oil, non-dairy milk, pineapple juice and vanilla and mix to combine
  • 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
  • Pour batter into prepared pans and bake for 35 - 38 minutes, the cake should pass the toothpick test
  • Cool cake in the pan for 10 minutes, then turn out onto a wire rack to cool
  • 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
  • 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


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