This Tropical Pineapple Coconut Cake is a delightful fusion of tropical flavors and wholesome ingredients. With the natural sweetness of fresh pineapple, the nuttiness of shredded coconut, and a light coconut-lemon icing, this cake is perfect for any occasion. Plus, it’s gluten-free, making it a treat everyone can enjoy!
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients
Dry Ingredients:
- 1 cup (160 g) rice flour
- 1 cup (90 g) oat flour (gluten-free if needed)
- ½ scant cup (50 g) cornstarch
- ¾ cup (75 g) shredded unsweetened coconut
- 2 tablespoons (10 g) ground flax seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Wet Ingredients:
- ½ small/medium fresh pineapple (350 g), blended into purée
- ¼ cup (60 g) canned coconut milk
- ⅓ cup (110 g) maple syrup
- 1 teaspoon vanilla extract
Icing:
- ⅓ heaped cup (50 g) powdered erythritol or icing sugar
- 1 tablespoon canned coconut milk
- ½ tablespoon lemon juice
Directions
- Prepare Pineapple Purée:
- Peel and chop ½ small/medium pineapple into chunks. Blend until smooth. You’ll need 1½ cups (350 g) of purée.
- Preheat Oven:
- Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) cake pan with parchment paper.
- Process Dry Ingredients:
- In a food processor or blender, combine the dry ingredients: rice flour, oat flour, cornstarch, shredded coconut, ground flax seeds, baking powder, and baking soda. Blend until evenly mixed.
- Combine Wet and Dry Ingredients:
- Add the pineapple purée, coconut milk, maple syrup, and vanilla extract to the dry ingredients. Pulse until just combined.
- Bake:
- Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the cake cool in the pan for 10-15 minutes. Transfer to a cooling rack to cool completely.
- Prepare Icing:
- In a small bowl, whisk together the icing ingredients: powdered erythritol, coconut milk, and lemon juice.
- Drizzle Icing:
- Once the cake is completely cooled, drizzle the icing over the top. Allow the icing to set before serving.
Serving Suggestions
- Serve with a dollop of whipped coconut cream or a side of fresh fruit.
- Pair with a cup of tropical tea or a refreshing pineapple smoothie.
Cooking Tips
- For a nutty flavor, toast the shredded coconut before adding it to the batter.
- If you prefer a denser texture, reduce the baking powder by half.
- Leftover batter can be used for muffins; bake for 20-25 minutes.
Nutritional Benefits
- Pineapple: Rich in vitamin C and bromelain, which aids digestion.
- Coconut: Provides healthy fats and dietary fiber.
- Flax Seeds: Packed with omega-3 fatty acids and lignans for heart health.
Dietary Information
- Gluten-Free: Uses rice and oat flours.
- Dairy-Free: Made with coconut milk and free from traditional butter or cream.
- Vegan Option: Substitute eggs with flax eggs (2 tbsp ground flax + 6 tbsp water).
Nutritional Facts (Per Slice – Approx. 12 Servings):
- Calories: 180
- Protein: 3g
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
Storage
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- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days or freeze for up to 2 months.
Why You’ll Love This Recipe
- It’s gluten-free and dairy-free, accommodating various dietary needs.
- Bursting with tropical flavors for a refreshing dessert.
- Easy to prepare with simple, wholesome ingredients.
- Perfect for gatherings, celebrations, or as a healthy sweet treat.
Conclusion
This Tropical Pineapple Coconut Cake is a tropical delight that’s as nutritious as it is delicious. With its tender crumb, vibrant flavors, and creamy icing, it’s sure to impress your family and friends. A perfect treat for any time of the year, bringing a slice of sunshine to your table!
10 Frequently Asked Questions
- Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple provides a more vibrant flavor. Drain canned pineapple thoroughly if using. - Can I use regular flour instead of rice and oat flours?
Yes, but the recipe will no longer be gluten-free. - What can I use instead of coconut milk?
Almond milk or any non-dairy milk can be used, though it may alter the flavor slightly. - Can I skip the icing?
Yes, the cake is delicious even without the icing. - How can I make this cake nut-free?
Skip the shredded coconut and use a nut-free icing. - Can I add nuts or dried fruits?
Yes, chopped nuts or dried fruits like raisins can be mixed into the batter. - How do I prevent the cake from sticking to the pan?
Use parchment paper and grease the sides of the pan with oil or cooking spray. - Can I double the recipe?
Yes, but adjust the baking time and use a larger pan. - Is this cake suitable for freezing?
Yes, freeze in individual slices for easy thawing and serving. - What if I don’t have a blender or food processor?
Mix the dry ingredients manually and ensure the flours are evenly combined.