Gluten-Free Pineapple Coconut Bundt Cake For Spring
A delightful and moist bundt cake that combines the tropical flavors of pineapple and coconut, perfect for spring celebrations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix together the gluten-free flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, coconut milk, vegetable oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Fold in the crushed pineapple.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Discover my list of kitchen tools I always use.
Notes
- Ensure all ingredients are gluten-free.
- For added flavor, consider adding a splash of rum extract.
- This cake can be served with a light glaze or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg