Gluten-Free Pineapple Coconut Cake Recipe
A delicious and moist gluten-free cake infused with the tropical flavors of pineapple and coconut.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple and coconut milk, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into 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.
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Notes
- Ensure all ingredients are gluten-free.
- For added flavor, top with whipped cream and toasted coconut.
- This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg