Indulge in the delightful flavors of this Tropical Pineapple Coconut Cake. This gluten-free cake combines the sweetness of fresh pineapple purée with the rich, nutty flavor of shredded coconut, all brought together with a hint of maple syrup and vanilla. The texture is moist and tender, making each bite a tropical paradise.

Topped with a smooth and tangy coconut milk icing, this cake is perfect for any occasion. Whether you’re enjoying it with a cup of tea or serving it as a show-stopping dessert at a gathering, this Pineapple Coconut Cake is sure to impress. The addition of lemon juice in the icing adds a refreshing contrast to the sweetness, making it a balanced and delightful treat.

Full Recipe:

 

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 Tbsp (10 g) ground flax seeds
• 1½ tsp baking powder
• ½ tsp baking soda

Wet Ingredients:

• ½ small/medium fresh pineapple (350 g) (see instructions)
• ¼ cup (60 g) canned coconut milk
• ⅓ cup (110 g) maple syrup
• 1 tsp vanilla extract

Icing:

• ⅓ heaped cup (50 g) powdered erythritol or icing sugar
• 1 Tbsp canned coconut milk
• ½ Tbsp lemon juice

Directions:

1. Prepare Pineapple Purée:
   • Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until smooth. You’ll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
2. Preheat Oven:
   • Preheat the oven to 350°F (180°C) and line a 9-inch (23 cm) cake pan with parchment paper. Note: I used an 8-inch (20 cm) pan and had some leftover batter, which I used for muffins.
3. Process Dry Ingredients:
   • In a food processor or blender, process all dry ingredients (rice flour, oat flour, cornstarch, shredded coconut, ground flax seeds, baking powder, and baking soda).
4. Combine Wet and Dry Ingredients:
   • Add the wet ingredients (pineapple purée, coconut milk, maple syrup, and vanilla extract) to the dry ingredients and pulse again until just combined.
5. Bake:
   • Pour the mixture into the prepared cake pan and bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool:
   • Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.
7. Prepare Icing:
   • In a small bowl, mix the ingredients for the icing (powdered erythritol, coconut milk, and lemon juice) with a whisk until smooth.
8. Drizzle Icing:
   • Once the cake is fully cooled, drizzle the icing over the top. Let the icing set before serving.

Tips:

• Ensure the pineapple purée is smooth for a consistent texture in the cake.
• Adjust the sweetness of the icing to your preference.
• Store the cake in an airtight container to keep it moist.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 250 kcal per serving (approximate) | Servings: 8 servings

 

Here are some additional tips and information about this recipe:

Tips for Making the Best Pineapple Coconut Cake

1. Smooth Purée: Ensure the pineapple purée is smooth to achieve a consistent texture in the cake.
2. Even Baking: Use a toothpick to check for doneness; the cake should be fully baked when the toothpick comes out clean.
3. Adjust Sweetness: Adjust the sweetness of the icing by adding more or less powdered erythritol or sugar to suit your taste.

Variations and Serving Suggestions

1. Additional Fruits: Add small pieces of other tropical fruits like mango or papaya for added flavor and texture.
2. Nut Toppings: Sprinkle chopped nuts, such as macadamias or almonds, on top of the icing for a crunchy texture.
3. Serving Ideas: Serve with a side of fresh fruit salad or a dollop of whipped cream for an extra indulgent dessert.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The cake can be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.

Nutritional Information

Here’s a brief look at the nutritional content per serving (approximate values):

• Calories: 250 kcal per serving
• Carbohydrates: 30g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 0mg
• Fiber: 3g
• Sugar: 18g

Possible Questions About This Recipe

1. Can I use canned pineapple?
   • Yes, but make sure to drain it well and blend it to a smooth purée.
2. What if I don’t have oat flour?
   • You can make your own by blending oats in a food processor until fine, or substitute with another gluten-free flour.
3. Can I make this cake vegan?
   • Yes, use a flax egg (1 tbsp ground flax seeds + 3 tbsp water) to replace each egg and ensure the other ingredients are vegan.
4. How do I prevent the cake from being too dense?
   • Make sure to not overmix the batter once the wet and dry ingredients are combined.
5. Can I use a different type of milk?
   • Yes, you can use any plant-based milk or regular milk if not avoiding dairy.
6. What if I don’t have erythritol?
   • You can use regular icing sugar for the icing.
7. How do I store the cake to keep it moist?
   • Store in an airtight container to prevent it from drying out.
8. Can I add spices to the cake?
   • Yes, a pinch of cinnamon or nutmeg can add a warm flavor.
9. How do I ensure the icing sets well?
   • Allow the cake to cool completely before drizzling the icing, and let it set in a cool place.
10. Can I make this cake ahead of time?
    • Yes, you can bake the cake a day in advance and store it in the refrigerator. Add the icing just before serving.

Conclusion

This Pineapple Coconut Cake is a delightful and tropical dessert that’s perfect for any occasion. Enjoy making and sharing this delicious recipe with your friends and family!