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This gluten-free coconut pineapple cake is incredibly soft, tender, and packed with juicy pineapple pieces and real coconut flavor. The lighter coconut vanilla glaze uses far less sugar than traditional frostings while adding creamy tropical richness. Perfect for summer parties, birthdays, potlucks, or anytime you need an exeptional dessert.
⭐ Reader Favorite: “Best gluten-free cake I’ve ever made, tastes like it came from a bakery!”
Smart Substitutions & Variations for Gluten-Free Coconut Pineapple Cake
Make it Vegan: Use 2 flax eggs (2 tbsp flax meal + 5 tbsp water).
Lower sugar: Swap all sugar for monk fruit or allulose blends.
Single layer: Use a 9×13 pan and bake 28–32 minutes.
Cupcakes: Fill liners ¾ full and bake 18–22 minutes.
Pineapple upside-down version: Arrange pineapple rings in pan before adding batter.
What Makes the Coconut Vanilla Glaze So Special?
Unlike heavy traditional frostings, this coconut vanilla glaze is lighter and uses just one-third the sugar. Creamy coconut milk, bright lemon juice, and vanilla create the perfect tropical finish that’s indulgent yet balanced.
Why Sorghum Flour Is a 2026 Gluten-Free Superstar
Sorghum flour (also called jowar flour) comes from an ancient cereal grain that’s naturally gluten-free, drought-resistant, and packed with nutrition. In modern gluten-free baking, it stands out for delivering moist, tender results without the grittiness common in rice-heavy blends. It’s one of the reasons our coconut pineapple cake stays soft for days.
Tested and loved by gluten-free bakers and nutrition experts in 2025–2026.
Storage & Make-Ahead Tips for Gluten-Free Coconut Pineapple Cake
Room temperature: Up to 24 hours
Refrigerator: 4–5 days in airtight container
Freezer: Unfrosted layers up to 1 month
Does It Need to Be Chilled?
Yes, if you’re not serving it the same day. Since the glaze is made with coconut milk and a small amount of dairy-free butter, refrigeration is recommended for longer storage to maintain freshness and prevent spoilage.
Bring it to room temperature for 20–30 minutes before serving for the best texture and flavor.
Craving Gluten-Free Tropical Recipes? These 3 are my favorite.
Frequently Asked Questions About This Gluten-Free Tropical Dessert
Is this cake very sweet? The coconut vanilla glaze is lighter and uses significantly less sugar than classic frostings.
Can I use fresh pineapple? Yes, dice finely and drain/pat dry thoroughly.
What’s the best gluten-free flour? Any quality 1:1 blend with xanthan gum (King Arthur and Bob’s Red Mill both work great).
From Kristina
This Gluten & Dairy-free Coconut Pineapple Cake has been created and tested byKristinagluten-free recipe developer. If you enjoyed this recipe, I’d love to hear from you! Please leave a ⭐ star rating and a quick review, it really helps others discover these recipes.
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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
Nutrition Info
Estimated Nutrition Per Serving (1/8 of Cake) Calories: ~410–430 Cal Carbohydrates: ~55–60 g Protein: ~7 g Fat: ~22–25 g Sugars: ~30–35 g Fiber: ~4–5 g These values are approximate and can vary slightly depending on the brands and specific types of ingredients used (e.g. the dairy-free milk/butter or sweetener choice)
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