This Pineapple Coconut Cake is a delightful and tropical dessert that’s perfect for any occasion. Made with gluten-free flours, fresh pineapple, and a hint of coconut, it’s both healthy and flavorful. The coconut lemon icing adds the perfect finishing touch.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 45-50 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 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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.
- Prepare Icing: In a small bowl, mix the ingredients for the icing (powdered erythritol, coconut milk, and lemon juice) with a whisk until smooth.
- Drizzle Icing: Once the cake is fully cooled, drizzle the icing over the top. Let the icing set before serving.
Notes
- Flour: You can use regular flour instead of rice flour if the recipe doesn’t need to be gluten-free.
- Cornstarch: Potato flour should work as a substitute.
- Shredded Coconut: You can use 75 grams of ground, blanched almonds (almond flour) instead. Any other ground nuts should be fine too.
- Maple Syrup: Any other liquid sweetener can be used.
Serving Suggestions
- Serve slices of the cake with a cup of tea or coffee.
- Enjoy it as a dessert or a sweet snack.
Storage
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.
Cooking Tips
- Measure the ingredients in grams for the most accurate results.
- Ensure the pineapple purée is smooth to avoid chunks in the cake.
Nutritional Benefits
- Pineapple adds a boost of vitamin C and natural sweetness.
- Coconut provides healthy fats and a delicious flavor.
Dietary Information
- This recipe is gluten-free and can be made vegan by ensuring all ingredients used are plant-based.
Why You’ll Love This Recipe
- It’s a tropical, moist, and flavorful treat.
- Easy to make with simple, wholesome ingredients.
- Perfect for any time of the day.
Conclusion
Enjoy this Pineapple Coconut Cake with its delightful coconut lemon icing. It’s a refreshing and healthy treat that will transport you to a tropical paradise with every bite. Happy baking!
