Fluffy Gluten Free Pineapple Coconut Cake

Bake this fluffy gluten-free pineapple coconut cake moist, tropical, and easy to make! Perfect gluten-free dessert for summer parties, birthdays, or holidays.

Introduction

Looking for a light, fluffy gluten-free dessert recipe that’s bursting with tropical flavor? This Gluten-Free Pineapple Coconut Cake is the perfect choice. With sweet pineapple, creamy coconut, and a soft, moist crumb, this cake is a refreshing treat for birthdays, holidays, or any special occasion.

This recipe is completely gluten-free, easy to make, and loved by kids and adults alike. Whether you follow a gluten-free lifestyle or just want a tropical-inspired dessert, this cake is sure to impress.

Ingredients You’ll Need

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ¾ cup sugar (or coconut sugar)
• ½ cup unsalted butter (softened) or coconut oil
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup crushed pineapple (drained, reserve 2 tbsp juice)
• ½ cup coconut milk (full fat for best results)
• Optional: ½ cup chopped nuts or extra coconut flakes for topping

Step-by-Step Guide How to Make Gluten-Free Pineapple Coconut Cake

Step 1: Preheat Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and shredded coconut.

Step 3: Prepare Wet Ingredients

• In another bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, then stir in vanilla extract.

Step 4: Combine Batter

• Slowly add the dry ingredients to the wet mixture.
• Mix in coconut milk, crushed pineapple, and 2 tbsp reserved pineapple juice until smooth.

Step 5: Bake

• Pour batter into the prepared cake pan.
• Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool & Serve

• Allow the cake to cool completely before slicing.
• Top with toasted coconut flakes, whipped cream, or a drizzle of pineapple glaze for extra flavor.

Tips for the Best Cake

• Always drain canned pineapple to prevent excess moisture.
• Use room temperature eggs for better mixing and fluffiness.
• Toast shredded coconut before adding as a topping for extra flavor.
• If making ahead, wrap cooled cake in plastic wrap to keep it moist.

Substitutions & Variations

• Dairy-Free: Use coconut oil instead of butter.
• Egg-Free: Replace eggs with flax eggs or a vegan egg substitute.
• Extra Flavor: Add a splash of rum extract or lime zest.
• Cupcakes: Turn batter into cupcakes and bake for 20–22 minutes.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes! Just finely chop fresh pineapple and use the same amount. Make sure to drain excess juice.

2. Can I make this cake dairy-free?
Absolutely. Swap butter for coconut oil and use full-fat coconut milk.

3. How do I store this cake?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

4. Can I freeze gluten-free pineapple coconut cake?
Yes! Wrap cooled slices in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temp before serving.

5. Why is my gluten-free cake dense instead of fluffy?
Overmixing or using a heavy flour blend can cause density. Use a light all-purpose gluten-free blend and don’t over-stir.

Instructions

Step 1: Prepare Your Oven & Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan with butter or coconut oil, or line it with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

• In a large mixing bowl, combine:
  • 2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup shredded unsweetened coconut
• Whisk until everything is evenly combined. This helps prevent clumps.

Step 3: Cream Butter and Sugar

• In a separate large bowl, add ½ cup softened butter (or coconut oil) and ¾ cup sugar.
• Using a hand mixer or stand mixer, beat the butter and sugar for 2–3 minutes until the mixture is light, fluffy, and pale in color.
• This step is important for a soft, airy cake.

Step 4: Add Eggs and Vanilla

• Crack in the eggs one at a time, beating well after each addition.
• Stir in 1 tsp vanilla extract.
• The batter should look smooth and creamy at this stage.

Step 5: Add Pineapple and Coconut Milk

• Gently fold in 1 cup crushed pineapple (drained) and 2 tbsp reserved pineapple juice.
• Add ½ cup full-fat coconut milk for creaminess.
• Stir until just combined — do not overmix, as this can make the cake dense.

Step 6: Combine Wet & Dry Mixtures

• Slowly add the dry flour mixture to the wet mixture.
• Use a spatula or mixer on low speed to blend until smooth.
• The batter should be thick but spreadable.

Step 7: Bake the Cake

• Pour the batter evenly into the prepared cake pan.
• Smooth the top with a spatula.
• Place the pan in the preheated oven and bake for 30–35 minutes.
• Check doneness by inserting a toothpick in the center—if it comes out clean, your cake is ready.

Step 8: Cool & Serve

• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Transfer to a wire rack and let it cool completely before slicing.
• Optional: Sprinkle with toasted coconut flakes, add a pineapple glaze, or serve with a dollop of whipped cream.

Notes

• Use full-fat coconut milk for a richer flavor and fluffier texture.
• If your gluten-free flour blend doesn’t include xanthan gum, add 1 tsp for better structure.
• For extra pineapple flavor, top the cake with a pineapple glaze (powdered sugar + pineapple juice).

Special Note

Every gluten-free flour blend is different. If your batter seems too thick, add a splash of coconut milk. If it’s too thin, add a little more flour. Always test and adjust as needed for the fluffiest cake.

Nutrition (Per Serving – 1 slice, 12 servings total)

• Calories: 245
• Protein: 4g
• Carbohydrates: 35g
• Fat: 11g
• Fiber: 2g
• Sugar: 18g
• Sodium: 160mg

(Values may vary depending on specific ingredients and brands.)

This Fluffy Gluten-Free Pineapple Coconut Cake is tropical, moist, and perfect for dessert lovers. With just a few pantry ingredients, you can bake a cake that feels indulgent but is totally gluten-free.

Nutrition Disclaimer

Nutritional information for this recipe is provided as a courtesy and is an estimate only. Values may vary depending on the specific brands, ingredients, and portion sizes you use. For the most accurate results, we recommend using a trusted nutrition calculator with the exact products you have on hand.