Gluten-Free Coconut Pineapple Cake (Dairy-Free)

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.